Andrew Purcell, Carrie Purcell
Makes 2 Servings
- Ingredients
- 1tablespoon olive oil
- 1pint cherry tomatoes
- Salt
- Pepper
- 4cloves garlic, minced
- 2cups loosely packed baby spinach
- 1can (15 ounces) white beans, rinsed and drained
- 1/4cup fresh basil, torn
- 4 large eggs
- Directions
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.
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.
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
This Easy Vegetable Lasagna Primavera is loaded with fresh veggies including zucchini, mushrooms and spinach. It is light and healthy and takes only a half-hour…
