White Bean Scramble with Spinach

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White Bean Scramble with Spinach

This white bean scramble with spinach is a high protein, vegetarian, and gluten free breakfast or brunch - loaded with veggies and spices. This easy brunch recipe is ready in 10 minutes, and is filling, satisfying, and so great for a lazy weekend meal.

5 from 1 vote

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Prep Time 2 mins

Cook Time 8 mins

Total Time 10 mins

Course Breakfast

Cuisine American

Servings

Calories 190 kcal

Ingredients

1 tablespoon butter
6 eggs
1 cup milk
2 cups spinach chopped
1 cup canned white beans drained and rinsed
1/2 teaspoon herbes de provence
1/4 teaspoon Crushed Red Pepper Flakes
1/4 cup fresh parsley
Himalayan Sea Salt and Pepper to Taste

Instructions

In a large pan, heat the butter over low heat until the bottom of the pan is coated and butter has melted.
In a bowl, add the eggs and milk. Beat together until the egg yolks and whites are combined. Stir in the beans, spinach, pepper flakes, and Herbs de Provence.
Pour the eggs into the pan, cooking over very low heat. LOW AND SLOW is the rule for scrambled eggs in this casa.
Every few minutes scrape the cooked eggs off the bottom of the pan with a spatula and fold over into the pan. Repeat cooking for about 7-8 minutes until eggs are firm and cooked, no longer runny.
Plate eggs over toast of choice, and top with fresh chopped parsley and extra crushed red pepper flakes for some heat.
Taste, and add salt and pepper if desired.

Notes

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Nutrition

Calories: 190kcalCarbohydrates: 16gProtein: 14gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 252mgSodium: 142mgPotassium: 488mgFiber: 3gSugar: 4gVitamin A: 2226IUVitamin C: 9mgCalcium: 166mgIron: 3mg

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