Mira recipe
Spinach and mushroom eggs with white beans and tomatoes
Softly scrambled eggs with sautéed mushrooms, spinach and cannellini beans, served with warm cherry tomatoes. A savoury, high-protein breakfast ready in 15 minutes.
Preparation: 5 min
Serves2
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Allergens
Eggs
Nutrition · Per serving
Based on USDA food-composition data.
- Energy
- 309 kcal
- Protein
- 22.9 g
- Carbohydrates
- 23.1 g
- Fat
- 14.9 g
- Fibre
- 6.6 g
Ingredients
- 200 g Eggs, whole (Raw; About 4 medium eggs)
- 150 g Mushrooms, white (Raw; Sliced)
- 100 g Spinach (Raw)
- 150 g Cherry tomatoes (Raw; Halved; USDA raw red tomatoes approved as nutritional equivalent)
- 120 g Cannellini beans, canned (Drained; Drained and rinsed)
- 10 ml Olive oil, extra virgin (Ready-to-eat as sold)
- 1 g Salt (Ready-to-eat as sold)
- 0.5 g Black pepper, ground (Ready-to-eat as sold)
Method
- Slice the mushrooms and halve the cherry tomatoes. Drain and rinse the cannellini beans. Beat the eggs with the salt and pepper.
- Heat the olive oil in a non-stick frying pan over medium-high heat. Fry the mushrooms for 4–5 minutes until golden. [Time min: 5]
- Add the tomatoes and beans and cook for 2 minutes. Add the spinach and stir until wilted. [Time min: 3]
- Lower the heat, pour in the eggs and stir gently for 1–2 minutes until just set. [Time min: 2; Food safety: Cook until the eggs are fully set with no liquid egg remaining.]
- Divide between two plates and serve immediately.
Why it fits
Eggs and white beans give this savoury breakfast 23 g of protein per serving, while spinach, mushrooms and tomatoes add fibre, colour and micronutrients. At around 310 kcal it is a lighter meal that still feels substantial. Protein-rich, vegetable-filled breakfasts are a simple way to support steady morning energy.
Educational example recipe, not medical advice. Always check ingredient labels and possible cross-contamination.