If you’re looking for a way to uses up that tub of spinach in the fridge, make this simple scrambled egg dish. It’s an easy breakfast (or dinner) option that’s low in carbohydrates. Simply scramble, sprinkle with Parmesan cheese, and serve!
Ingredients for servings
1 tablespoon extra-virgin olive oil
3 small leek bulbs outer layers removed, chopped
1 medium onion chopped
1 teaspoon salt divided
0.5 teaspoon red pepper flakes
28 ounce low-sodium diced tomatoes certified gluten-free if necessary
15 ounce cannellini beans rinsed and drained (certified gluten-free if necessary)
10 ounces fresh baby spinach
1 cup low-sodium vegetable broth certified gluten-free if necessary
Preheat oven to 375 degrees F.
In a Dutch oven or large oven-safe pot, heat the oil over medium-high heat. Add the leek, onion, 0.5 teaspoon of the salt and the red pepper flakes. Cook, stirring frequently, until the onions are soft, about 5 minutes.
Add the tomatoes (plus juices), beans, spinach and broth. Bring the mixture to a boil. Cover the pan with a tight-fitting lid and transfer to the oven. Cook until the vegetables are tender and the spinach has wilted, 25 to 30 minutes.
I took mine out of the oven after 25 minutes and gave it a good stir, and then placed it back in the oven for 5 more minutes.
Stir in the other 0.5 teaspoon of salt and enjoy!