Green Beans with Zesty Scrambled Eggs

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.

  • Ingredients

    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

  • Directions
    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.

Nutritional Analysis

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

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