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Lunch recipe · from the recipe book

Dill-Feta Egg Scramble with Warm White Beans

Creamy dill-flecked eggs with jammy blistered tomatoes and salty feta, served over garlicky wilted spinach and tender white beans.

Dill-Feta Egg Scramble with Warm White Beans

Ingredients

  • 9 large450 gEggsbeaten
  • 2½ tbsp (35 ml)40 gMilk, 2%
  • 2 cups300 gCherry tomatoeshalved
  • 1 cup sprigs10 gFresh dillchopped
  • ¼ cup chopped15 gFresh parsleychopped
  • ⅓ cup crumbled50 gFeta cheesecrumbled
  • 6 cups loosely packed180 gBaby spinach
  • 1⅓ cups250 gWhite beans, canned, drained and rinsed
  • 3 cloves9 gGarlicthinly sliced
  • 1½ tbsp20 gOlive oil
  • 1 tbsp15 gLemon juice
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt

Steps

  1. Whisk the egg with the milk, half the dill, the black pepper and the salt in a bowl; set aside.
  2. Heat half the olive oil in a large skillet over medium heat. Add the garlic and cook 30 seconds until fragrant.
  3. Add the white beans and the spinach and cook, stirring, until the spinach wilts and the beans are warm, about 3 minutes. Stir in the lemon juice, divide among 4 plates and wipe out the skillet.
  4. Heat the remaining half of the olive oil in the skillet over medium-high heat. Add the cherry tomatoes cut side down and cook without stirring until blistered and jammy, about 3 minutes; push them to one side.
  5. Lower the heat to medium-low, pour the egg mixture into the empty side and stir gently with a spatula, folding in the tomatoes, until softly set in large curds and cooked to 160°F (71°C), 3 to 4 minutes.
  6. Spoon the scramble next to the beans and greens, then top with the feta, the parsley and the remaining half of the dill. Serve right away.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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