Spinach and White Bean Breakfast Skillet with Lemon
A bright one-pan breakfast of tender wilted spinach and creamy white beans finished with fresh lemon and olive oil. It pairs plant iron with vitamin C from lemon, a smart everyday combo for iron-conscious mornings.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Servings
- 1
Ingredients
- 1.5tbspextra-virgin olive oil
- 1clovegarlic, thinly sliced
- 150gcanned white beans (cannellini), drained and rinsed
- 90gfresh baby spinach
- 0.5wholelemon (juice plus a little zest)
- 0.25tspchili flakes (optional)
- 0.25tspfine sea salt
- 1pinchblack pepper
- 1slicegluten-free bread, toasted (optional, to serve)
Instructions
- 01
Heat the olive oil in a non-stick skillet over medium heat. Add the sliced garlic and chili flakes (if using) and cook for about 1 minute, until fragrant but not browned.
- 02
Add the drained white beans and a pinch of salt. Cook for 4 to 5 minutes, stirring occasionally and gently pressing a few beans with the back of a spoon, until warmed through and lightly golden.
- 03
Add the spinach a handful at a time, tossing until it wilts down, about 2 to 3 minutes.
- 04
Turn off the heat. Squeeze in the lemon juice, add a little zest, and season with black pepper and the rest of the salt. Toss to combine.
- 05
Tip into a bowl or plate and serve right away, with toasted gluten-free bread alongside if you like. Finish with an extra drizzle of olive oil.
Nutrition (per serving)
- Calories
- 395kcal
- Protein
- 16g
- Carbs
- 36g
- Fat
- 21g
- Fiber
- 10g
- Selenium
- 2mcg
- Zinc
- 2.4mg
- Iron
- 8mg
- B12
- 0mcg
- Iodine
- 3mcg
- Sodium
- 640mg
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