One-Pan White Bean & Saffron Skillet with Eggs & Gremolata
Easy Prep & Cleanup

One-Pan White Bean & Saffron Skillet

with Eggs & Gremolata

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this hearty dish, we’re nestling rich eggs between a mix of white beans, spinach, and tomatoes—simmered in a fragrant saffron and Spanish-spiced broth. For a bright finish, we're topping it all with a punchy mix of parsley, garlic, and lemon juice (a take on gremolata).
    2-8 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    One-Pan White Bean & Saffron Skillet with Eggs & Gremolata
    Title
    • 2 Pasture-Raised Eggs
    • 1 15.5-Oz Can Cannellini Beans
    • 4 oz Grape Tomatoes
    • 1 bunch Parsley
    • 3 oz Baby Spinach
    • 1 Lemon
    • 1 clove Garlic
    • 2 Tbsps Tomato Paste
    • 1 oz Sliced Roasted Red Peppers
    • ⅓ cup Mirepoix
    • 2 Tbsps Sliced Roasted Almonds
    • 1 pinch Saffron
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    Almonds
    How To: Chop Herbs
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the gremolata
    1 Prepare the ingredients & make the gremolata

    Wash and dry the fresh produce. Halve the tomatoes. Roughly chop the peppers. Drain and rinse the beans. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. To the bowl of lemon juice, add the chopped parsley, as much of the garlic paste as you'd like, and 2 tablespoons of olive oil; season with salt and pepper.

    Start the skillet
    2 Start the skillet

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the tomato paste, spice blend, and mirepoix. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the halved tomatoes, saffron, drained beans, and 3/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.

    Add the spinach & peppers
    3 Add the spinach & peppers

    Add the spinach and chopped peppers to the pan; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the spinach is slightly wilted.

    Finish & serve your dish
    4 Finish & serve your dish

    Using a spoon, create 2 shallow wells in the center of the skillet. Carefully crack an egg into each well. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet topped with the gremolata and almonds. Enjoy!

    Tips from Home Chefs

    One-Pan White Bean & Saffron Skillet

    Prepare the ingredients & make the gremolata
    1 Prepare the ingredients & make the gremolata

    Wash and dry the fresh produce. Halve the tomatoes. Roughly chop the peppers. Drain and rinse the beans. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. To the bowl of lemon juice, add the chopped parsley, as much of the garlic paste as you'd like, and 2 tablespoons of olive oil; season with salt and pepper.

    2 Start the skillet

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the tomato paste, spice blend, and mirepoix. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the halved tomatoes, saffron, drained beans, and 3/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.

    Start the skillet
    Add the spinach & peppers
    3 Add the spinach & peppers

    Add the spinach and chopped peppers to the pan; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the spinach is slightly wilted.

    4 Finish & serve your dish

    Using a spoon, create 2 shallow wells in the center of the skillet. Carefully crack an egg into each well. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet topped with the gremolata and almonds. Enjoy!

    Finish & serve your dish
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