Skillet Tomatoes, White Beans, and Eggs
This breakfast-for-dinner skillet is healthy, easy, and delicious.
Active Time
10 Minutes
Total Time
20 Minutes
Ingredients
Makes 2 Servings
1
tablespoon olive oil
1
pint cherry tomatoes
Salt
Pepper
4
cloves garlic, minced
2
cups loosely packed baby spinach
1
can (15 ounces) white beans, rinsed and drained
¼
cup fresh basil, torn
4
large eggs
Preparation
Step 1
In a large, lidded skillet over medium-high heat, heat olive oil. Add tomatoes and season with salt and pepper. Cook, shaking the pan occasionally, until tomatoes are lightly browned and blistered in places, about 3 minutes. Add garlic and stir. Reduce heat to medium. Add spinach and cook, stirring, until spinach is fully wilted, about 2 minutes. Add white beans and basil,and stir. Spread mixture out in an even layer.
Step 2
Crack eggs on top of vegetable-bean mixture in skillet. Season with salt and pepper. Reduce heat to medium-low and cook 10 minutes. Cover skillet and cook 3 minutes more, until eggs are still soft but cooked.
Step 3
Cool 5 minutes before serving.
Nutrition Per Serving
437 calories
17 g fat (4 g saturated)
46 g carbs
7 g sugar
14 g fiber
28 g protein