Name: Mediterranean egg and white bean scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 3 large egg whites; 1/2 cup canned cannellini beans, drained and rinsed; 2 oz fresh spinach, roughly chopped; 1/3 cup cherry tomatoes, halved; 1 1/2 tbsp feta cheese, crumbled; 1 tsp extra virgin olive oil; 1 clove garlic, minced; 1 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

422 calories

Protein: 34g; 33% of calories
Carbs: 27g; 26% of calories
Fat: 19g; 41% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the garlic, halved tomatoes, and white beans. Cook for 3 minutes until the tomatoes soften slightly.
Add the chopped spinach to the skillet. Stir constantly for 2 minutes until the leaves are wilted and any excess moisture has evaporated.
In a small bowl, whisk together the whole eggs, egg whites, dried basil, salt, and pepper. Pour the egg mixture into the skillet with the vegetables and beans. Cook, stirring gently with a spatula, for 3 to 4 minutes until the eggs are set but still moist. Done when set and moist, 160°F.
Stir in the crumbled feta cheese and remove from the heat. Transfer the scramble to a plate.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes