| Greek Beans and Eggs |
| Feta cheese adds a tangy bite to this breakfast dish. Flavorful beans make a nice change from potatoes for your Sunday-morning starch. |
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| 2 |
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eggs |
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| 1 Tbs |
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chopped fresh parsley |
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| 1/4 tsp |
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crushed dried oregano |
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| 2 Tbs |
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chopped green onions |
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| 3/4 cup |
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black-eyed peas, drained |
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| 1/3 cup |
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crumbled feta cheese |
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| 1/4 tsp |
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salt |
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| 1/8 tsp |
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ground black pepper |
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| 1 |
Beat together eggs, parsley and oregano. Spray a non-stick skillet with vegetable cooking spray. Heat over medium heat and add green onions; sauté for 30 seconds. |
| 2 |
Stir in black-eyed peas. Add egg mixture and cook, stirring occasionally, until eggs are just set, about 5 minutes. Add feta cheese and stir to blend. Season with salt and pepper before serving. |
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| Servings: 4 |
| Preparation time: 5 minutes |
| Cooking time: 6 minutes |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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100.00 |
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| Calories From Fat |
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45.00 |
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% Daily Value |
| Total Fat 5.00g |
|
7% |
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| Saturated Fat 2.00g |
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10% |
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| Cholesterol 115.00mg |
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38% |
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| Sodium 440.00mg |
|
18% |
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| Potassium 0.00mg |
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0% |
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| Carbohydrates 7.00mg |
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2% |
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| Dietary Fiber 2.00g |
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8% |
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| Protein 7.00g |
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14% |
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| Recipe Type |
| Breakfast, Brunch |
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| Recipe Source |
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