Spinach and White Bean Breakfast Scramble
A hearty savory breakfast scramble where creamy white beans, wilted spinach, and soft eggs meet bright tomato. It's a genuinely iron-rich way to start the day, with the tomato's vitamin C helping your body take up the plant-based iron from the beans and greens.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Servings
- 1
Ingredients
- 1tbspextra-virgin olive oil
- 150gcanned white (cannellini) beans, drained and rinsed
- 100gfresh spinach, roughly chopped
- 1medium (120g)ripe tomato, diced
- 2largeeggs, lightly beaten
- 1clovegarlic, minced
- 0.25tspsmoked paprika
- 1pinchsalt
- 1pinchblack pepper
Instructions
- 01
Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- 02
Add the diced tomato and smoked paprika. Cook for 2 to 3 minutes, stirring, until the tomato softens and releases its juices.
- 03
Stir in the white beans and warm through for 2 minutes, gently pressing a few beans with the spoon for a creamier texture.
- 04
Add the chopped spinach and cook for 1 to 2 minutes, stirring, until just wilted.
- 05
Pour in the beaten eggs. Let them set for a few seconds, then gently fold everything together until the eggs are softly scrambled, about 1 to 2 minutes.
- 06
Season with salt and pepper, then serve warm.
Nutrition (per serving)
- Calories
- 440kcal
- Protein
- 26g
- Carbs
- 30g
- Fat
- 22g
- Fiber
- 9g
- Selenium
- 32mcg
- Zinc
- 3.6mg
- Iron
- 10mg
- B12
- 1.2mcg
- Iodine
- 48mcg
- Sodium
- 470mg
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