A surprisingly tasty mix!
I'm trying to keep my ingredients to a minimum on a lot of my recipes lately, and I'm really enjoying it. This challenges me to see what I have in my pantry and work with it. If you keep some beans in your pantry and eggs in your fridge, you will be able to make quite a few variations of this dish (you will see me make a few). It's tasty, filling and inexpensive. I hope you enjoy!
Ingredients
1 tbsp olive oil
1-2 garlic cloves (chopped)
1/2 cup cherry tomatoes (pierce each one)
1/2 cup mushrooms (sliced)
1 can of cannellini beans (drained and rinsed)
3/4 cup part skim ricotta cheese
4oz fat free feta crumbles
4 eggs
Directions
Step 1
Add the olive oil to a skillet over medium heat. Add the garlic and cook for 1-2 minutes. Add the tomatoes and mushrooms and cook until juices start come out of the tomatoes.
Step 2
Add the beans and ricotta and stir until well combined. Top with feta and all four eggs.
Step 3
Bake at 350 degrees for roughly 30 minutes (until eggs are done to your liking).
Serves 4
Nutrition Facts
Calories: 290 Carbs: 28g (Net Carbs: 23g) Fat: 11g Protein: 21g
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