Name: Mediterranean egg and white bean scramble
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 1/2 cup canned cannellini beans, drained and rinsed; 2 oz baby spinach; 1 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 2 slices whole wheat bread, toasted

Nutrition

Per serving

532 calories

Protein: 37g; 28% of calories
Carbs: 53g; 40% of calories
Fat: 19g; 32% of calories

Instructions

Prep 10 min · Cook 0 min

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the beans and spinach. Cook for 2 to 3 minutes until the spinach is wilted and the beans are hot.
Whisk the eggs, egg whites, garlic powder, oregano, salt, and pepper in a small bowl. Pour the mixture into the skillet. Cook for 3 to 4 minutes, stirring gently, until the eggs are set but still soft. Done when fully set and 160°F.
Serve the egg and bean scramble immediately alongside the toasted bread.

Nutrition

Ingredients

Instructions

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