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)
- Cook green beans in boiling water until tender, about 4 – 5 minutes. Drain and set aside to keep warm.
- 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.
- Divide beans onto 4 luncheon plates. Top each with a portion of eggs. Garnish with cilantro.
Green Beans with Zesty Scrambled Eggs
Fresh, crisp green beans and warm scrambled eggs make for a light and savoury vegetarian main. Enjoy the slight crunch of pecans and zip of jalapeno with a dish that is great for your next brunch or luncheon.
- Total Fat
- 20.5 g
- Saturated Fat
- 3.4 g
- 290 mg
- 228 mg
- 14.5 g
- 4.9 g
- 6.1 g
- 12.8 g
- 453 mg