Beans and Eggs – build a better scramble

Classic scrambled eggs, but better! Eggs are a fantastic base for adding all kinds of additional veggies and flavors. I challenge you to think outside the box and start adding some new foods to your scrambled breakfast. Beans make a surprising compliment to a simple egg dish and is a great way to add additional protein and fiber.

Making scrambled eggs is easy and versatile. Don’t limit yourself to traditional add-ins! Get creative. Look in your fridge, and use up what you have. Use left-over roasted vegetables, or top with freshly sliced tomatoes or salsa.

Favorite add-ins for easy scrambled eggs:

• Spinach + White Beans (pictured below)
• Sautéed portobello mushrooms + White cheddar cheese
• Sautéed bell peppers + onions + black beans
• Kale + Sundried tomatoes + Parmesan cheese

Healthy Scrambled Eggs with White Beans and Spinach

Easy and high in protein and fiber, pairing beans and eggs together make a surprisingly complimentary combination! This recipe is what I like to refer to as a "no-recipe" recipe. The amounts are very loose and should be adjusted to your own taste or preference. Modify ingredients to what you have available.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 1

Ingredients

  

• 1 tbsp Olive Oil
• 2 handfuls Fresh Spinach
• 1/4 cup White Beans
• 2 whole Eggs
• 1 splash Milk

Instructions

 

• Crack eggs in a bowl. Add a splash of milk and stir with a whisk or fork until well mixed.
• Preheat pan over medium heat; drizzle with olive oil.
• Add spinach to heated pan. Sautee until wilted.
• Add beans, stir until heated through (about 1 minute).
• Add eggs to pan. Cook, stir intermittently until eggs are cooked through.
• Enjoy! Serve with whole grain toast.

Keyword beans, cooking for one, eggs, quick recipe, vegetables