Green Beans with Zesty Scrambled Eggs

1 lb green beans, trimmed (500 g)

2 Tbsp canola oil (30 mL)

1 small onion, finely chopped (1)

1 clove garlic, minced (1)

1 small jalapeno pepper, finely chopped (1)

6 eggs, lightly beaten (6)

1/4 tsp salt (1 mL)

¼ tsp pepper (optional) (1 mL)

¼ cup chopped cilantro (60 mL)

¼ cup chopped pecans (60 mL)

1/8 – ¼ tsp red pepper flakes (.5-1 mL)

Cilantro sprigs
1. Cook green beans in boiling water until tender, about 4 – 5 minutes. Drain and set aside to keep warm.
2. Meanwhile, pour canola oil into a large non-stick skillet. Place over medium heat. Add onion, garlic and jalapeno pepper and cook until onion has softened, about 3-5 minutes. Add eggs and cook over medium heat, stirring gently, until eggs are cooked, about 2-3 minutes. Stir in salt, pepper, cilantro, pecans and pepper flakes.
3. Divide beans onto 4 luncheon plates. Top each with a portion of eggs. Garnish with cilantro.