WeightWatchers White Bean and Veggie Bowls with Frizzled Eggs Recipe
Author: WW-Recipes.net
Recipe type: Breakfast
Serves: 4 servings
This easy vegetable bowl is comfort food you can feel good about. It's also great for times when the food budget is tight, as it costs only about $11 for 4 servings.
Ingredients
4 large eggs
1 (15-oz.) can unsalted Great Northern beans, rinsed and drained
8 ounces cremini mushrooms, quartered
5 ounces baby spinach
2 Tbsp. sliced garlic
¾ cup pre-chopped yellow onion
2 large tomatoes
4 tsp. olive oil, divided
1 cup unsalted vegetable stock
1 Tbsp. cider vinegar
¾ tsp. salt
freshly ground pepper
Instructions
Heat 1 tablespoon olive oil in a Dutch oven over medium-high.
Add the garlic and onion to the pan and cook for about 2 minutes, stirring occasionally.
Add the mushrooms to pan and cook for about 5-6 minutes (until browned), stirring occasionally.
Add the stock beans, tomatoes and salt to the pan, and bring to a boil.
Cook, stirring occasionally, for about 5 minutes (until half of the liquid has evaporated and the mixture has thickened).
Add the spinach and cook, stirring occasionally, for about 2 more minutes or until the spinach has wilted.
Remove from the heat; cover and keep warm.
In a large nonstick skillet, heat the remaining 1 teaspoon olive oil over medium-high.
Gently break the eggs into the pan and cook for about 3 minutes (or until the egg yolks are still runny but the egg whites are set).
Divide the bean mixture among 4 shallow bowls, topping each serving with 1 egg. Drizzle with vinegar and sprinkle with pepper to taste.
Nutrition Information
Calories: 277 Fat: 10.5 g Saturated fat: 2.3 g Carbohydrates: 33 g Sugar: 7 g Sodium: 596 mg Fiber: 11 g Protein: 15 g Cholesterol: 186 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-white-bean-and-veggie-bowls-with-frizzled-eggs-recipe/