Name: Mediterranean egg and bean scramble
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 large eggs, beaten; 2 large egg whites; 1/2 (15-oz) can cannellini beans, drained and rinsed; 1 1/2 tbsp feta cheese, crumbled; 1 tsp extra virgin olive oil; 1.5 oz fresh spinach; 1/3 cup cherry tomatoes, halved; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/4 tsp dried basil

Nutrition

Per serving

439 calories

Protein: 33g; 30% of calories
Carbs: 32g; 29% of calories
Fat: 20g; 41% of calories

Instructions

Prep 10 min · Cook 0 min

Heat the olive oil in a nonstick skillet over medium heat. Add the cherry tomatoes and cook for 2 minutes until softened. Add the spinach and white beans, stirring for 1 minute until the spinach has wilted and the beans are warm.
Whisk the eggs and egg whites together. Pour the egg mixture into the skillet with the vegetables. Season with salt, black pepper, and dried basil. Cook, stirring gently and often, for 3 to 4 minutes until the eggs are set. Done when set and 160°F.
Stir in the crumbled feta cheese and remove from the heat. Transfer the scramble to a plate.

Nutrition

Ingredients

Instructions

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