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.
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.
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 (0.5-1 mL)
Cilantro sprigs
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 (0.5-1 mL)
Cilantro sprigs
