Dinner
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.
Updated
Ingredients
- 1 lb green beans, trimmed (500 g)
- 2 Tbsp canola oil (30 mL)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 small jalapeno pepper, finely chopped
- 6 eggs, lightly beaten
- 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 (0.5-1 mL)
- Cilantro sprigs
Directions
- 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.
Nutritional Analysis
| Calories | 281 |
|---|---|
| Total Fat | 20.5 g |
| Saturated Fat | 3.4 g |
| Cholesterol | 290 mg |
| Sodium | 228 mg |
| Carbohydrates | 14.5 g |
| Fiber | 4.9 g |
| Sugar | 6.1 g |
| Protein | 12.8 g |
| Potassium | 453 mg |
