TRAINAI RECIPE · BREAKFAST
White Bean and Kale Breakfast Eggs
Rinse the beans well and drain before adding to the skillet.
- Prep
- 10 min
- Cook
- 12 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
382 kcal25.4 g protein36.3 g carbohydrate16.1 g fat10.7 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 100 g white beans, cooked, drained and rinsed
- 50 g kale, stems removed
- 100 g egg without shell (50 g is about 1 large egg)
- 120 g tomato
- 30 g onion
- 5 g olive oil
- 2 g ground cumin and paprika, equal parts
Ingredient notes
Vegetarian ingredients.
Contains: egg. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Finely chop the onion and other vegetables. Beat the eggs in a bowl.
- Heat the oil in a nonstick skillet. Cook onion and any pepper for 5 minutes; stir in tomatoes if listed, spices and the cooked beans or quinoa. Heat for 3 minutes until steaming.
- Stir in the leafy greens until wilted. Pour in the eggs and gently fold for 3–4 minutes until set throughout and the egg mixture reaches 71°C / 160°F. Serve the complete skillet as one portion.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
