Serves: 4 servings
Weightwatchers White Bean and Veggie Bowls with Frizzled Eggs Recipe
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
1. Heat 1 tablespoon olive oil in a Dutch oven over medium-high.
2. Add the garlic and onion to the pan and cook for about 2 minutes, stirring occasionally.
3. Add the mushrooms to pan and cook for about 5-6 minutes (until browned), stirring occasionally.
4. Add the stock beans, tomatoes and salt to the pan, and bring to a boil.
5. Cook, stirring occasionally, for about 5 minutes (until half of the liquid has evaporated and the mixture has
thickened).
6. Add the spinach and cook, stirring occasionally, for about 2 more minutes or until the spinach has wilted.
7. Remove from the heat; cover and keep warm.
8. In a large nonstick skillet, heat the remaining 1 teaspoon olive oil over medium-high.
9. 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).
10. 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
WW Smart Points: 8
WW Points Plus: 7
WW Old Points: 6
