White Bean Scramble with Spinach

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5 from 3 votes

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.

Prep Time2

Cook Time8

Total Time10

Course: Breakfast

Cuisine: American

Servings:

Calories: 190kcal

Author: Kelly Jensen

Cost: $1

Ingredients

1 tablespoon butter
6 eggs
1 cup milk
2 cups fresh 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
Sea Salt and Black Pepper

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.

Nutrition