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

Nutrition

Per serving

408 calories

Protein: 31g; 30% of calories
Carbs: 25g; 25% of calories
Fat: 20g; 45% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a nonstick skillet over medium heat. Add the cherry tomatoes and cannellini beans, cooking for 3 minutes until the tomatoes soften slightly. Add the spinach and cook for 1 minute until wilted.
In a small bowl, whisk the whole eggs, egg whites, salt, black pepper, and dried basil. Pour the egg mixture into the skillet with the vegetables. Cook for 3 to 4 minutes, stirring gently and often, until the whites are set and the eggs are mostly firm but still moist. Done when set and moist, 160°F.
Fold in the crumbled feta cheese just before removing from the heat. Transfer the scramble to a plate.

Nutrition

Ingredients

Instructions

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