These vegan egg and cheese bites want one more thing: some vegetable bulk and brightness. A quick pan with wilted greens and fresh tomato turns them into a full dinner that comes together in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 190 calories a serving, 5 g protein, 6 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a skillet over medium heat. Mince 2 cloves garlic and add to the pan, stirring until fragrant, about 1 minute.
2. Add 4 ounces fresh spinach to the pan and cook, stirring often, until it wilts completely, about 3 to 4 minutes. Season with salt and pepper.
3. Push the greens to the side of the pan. Arrange the breakfast bites from the package on the other side of the pan and let them warm through for 2 to 3 minutes, stirring the greens occasionally while they cook.3 min
4. Cut 1 medium ripe tomato into wedges or chunks and add to the pan, tossing gently with everything else. Cook for 1 to 2 minutes more until the tomato is just warm but still holds its shape.
5. Divide between two plates and serve at once.

Note Swap spinach for any tender greens such as arugula or kale if you have them. Leftovers keep in the fridge for one day and warm well in a skillet. Serve with crusty bread to soak up the pan juices.