White Bean And Herb Scramble

You can make a big batch ahead of time and keep in the fridge for a quick protein packed breakfast.

It’s a really good taco filling, too!

So today, I want to share the recipe with you.

Ingredients (makes 6 servings)

3 cups cooked cannellini beans (low-sodium canned works too)

¼ cup extra virgin olive oil

1 yellow onion, minced

2 cloves garlic, minced

1 red bell pepper, diced

1 bunch swiss chard, finely sliced into ribbons

1 teaspoon cumin

1 teaspoon sea salt

½ teaspoon paprika

½ cup minced parsley

¼ cup minced dill

¼ cup minced cilantro (skip this if the flavor bothers you)

¼ cup minced mint

Zest of 1 lemon

Juice of 1 lemon

1 cup plain almond milk yogurt


Drain the cooked beans, and rinse thoroughly, if canned. Set aside.

Heat the oil in your largest saute pan, and add the onion. Saute until onion is tender, then add the garlic and bell pepper.

When bell pepper is tender, add swiss chard, along with the cumin, sea salt and paprika, and cook until wilted.

Add beans, and cook an additional few minutes, until warmed through.

Remove from heat, and toss with fresh herbs, lemon juice, lemon zest and almond milk yogurt.

Serve warm or cooled.

This makes a pretty big batch – enough for 6-8 breakfasts – but it keeps well for about a week in the refrigerator.

Sometimes I eat it plain, sometimes I make breakfast tacos with it, and sometimes I use it in a wrap, with collard greens as the wrapping.

And this protein and fiber rich breakfast keeps me full and content, even on the longest days.