Quick Beans And Scrambled Eggs

January 6, 2011

Quick Beans And Scrambled Eggs

From Losing The Last 5kg – Simple Steps To Get The Body You Want Now by Susie Burrell. Published by Hardie Grant Books, RRP $19.95.

Serves 2


1 tablespoon light olive oil

1 onion, finely sliced

2 garlic cloves, crushed

4 vine-repiened tomatoes, finely diced

1 cup cooked cannellini beans or other white beans

Scrambled eggs

2 eggs

2 egg whites

2 tablespoons low-fat milk

olive oil cooking spray

2 tablespoons chopped flat-leaf parsley

2 slices of wholegrain toast

1. To make the beans, heat the oil in a saucepan. Add the onion and garlic and saute over a medium heat for 2 minutes, or until golden. Stir in the tomato and beans and cook for 7 minutes, or until the tomato has reduced and thickened. Keep warm.

2. To make the scrambled eggs, whisk together the eggs, egg whites and milk in a small bowl. Spray a non-stick frying pan with cooking spray, heat gently over a low heat and pour the egg mix into the pan. Stir with a wooden spoon until the egg is just set. Sprinkle with parsley.

3. Serve the scrambled eggs with the beans and wholegrain toast.

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