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

Nutrition

Per serving

521 calories

Protein: 38g; 29% of calories
Carbs: 35g; 27% of calories
Fat: 25g; 44% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the garlic and halved cherry tomatoes, cooking for 3 minutes until the tomatoes begin to soften and the garlic is fragrant.
Add the white beans, chopped spinach, dried basil, and dried oregano to the skillet. Cook for 2 minutes, stirring frequently, until the spinach is fully wilted.
In a small bowl, whisk the eggs and egg whites with the salt and black pepper. Pour the egg mixture into the skillet. Cook for 3 to 4 minutes, stirring gently with a spatula, until the eggs are mostly set but still slightly moist. Done when set and opaque, 160°F.
Sprinkle the crumbled feta over the scramble and fold it in gently. Cook for 1 minute more until the cheese is just warmed through, then plate immediately.

Nutrition

Ingredients

Instructions

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