Spinach, Egg & Cannellini Breakfast Skillet
Breakfast · Mediterranean · Ready in 17 min · Serves 2
Eggs baked over creamy cannellini beans, spinach and tomato. A vegetarian breakfast skillet that fills you without meat and costs next to nothing.
Per serving
- Calories
- 390
- Protein
- 25 g
- Carbs
- 32 g
- Fat
- 18 g
- Fibre
- 9 g
Vitamins and minerals, % of a day’s needs
- Iron35%
- Vitamin D10%
- B1237%
- Zinc23%
- Magnesium25%
- Omega-319%
- Folate31%
- Calcium20%
- Selenium54%
- Potassium21%
- Vitamin C24%
- Riboflavin48%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 4 whole Egg
- 240 g Canned white beans, drained
- 100 g Spinach
- 120 g Canned tomatoes
- 60 g Onion, finely chopped
- 2 cloves Garlic, sliced
- 1 tsp Smoked paprika
- 1 tbsp Olive oil
- 0.5 tsp Salt
Method
- 1
Warm 1 tbsp olive oil in a large frying pan over medium heat and cook the 60g finely chopped onion with the 2 sliced garlic cloves for 4 minutes until softened.
- 2
Stir in 1 tsp smoked paprika, then add 120g canned tomatoes, the 240g drained white beans, 100g spinach and 0.5 tsp salt and simmer for 4 minutes until the spinach wilts.
- 3
Make four wells, crack in the 4 eggs and transfer the pan to the oven to bake at 190°C for 8 minutes until the whites are just set.
- 4
Bring the pan to the table and spoon out, giving each plate two eggs.
