I came across this recipe in Food and Wine this month, and since we eat a lot of eggs over here, and green beans are generally a hit, I thought what could be bad? It’s basically a tumbled togther mix of eggs, green beans, and herbs. Then I realized the very premise of the dish–all the foods touching each other could pose a problem. Finn tends not to like things mixed together. At least on the first appearance. But taken alone, the ingredients were a no brainer, and the dish had the added benefit of keeping at room temperature, and I figured I could make a version with the eggs separate for the kids, before mixing the ingredients together for us to eat later, which is exactly what I did. In the end, Ella requested an omelet, so I agreed to that variation too.
Version 1.0 & 1. 5
In the end, both kids tasted Version 2.0 and agreed it was good, so the slow ramp up to the big dish was worth it. The consensus was that the original dish was excellent, if a bit too onion-y. You can see the original version here, but when I make it again I will modify it thusly:
- 1 pound green beans, cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 5 large eggs, lightly beaten
- Salt and freshly ground pepper
- 1 cup chopped cilantro, plus small sprigs for garnish (or try another leafy herb–like basil)
- 1 chopped green onion, green part included (optional)
- 1 garlic clove, minced
- Cook green beans in boiling salted water until tender. About 6 minutes.
- Melt butter in nonstick pan. Lightly scramble eggs. Season with salt and pepper.
- Add the green beans, cilantro, green onion, and garlic.
- Serve immediately or at room temperature, garnished with cilantro.
It’s a great summer dish–warm or at room temperature. An easy appetizer, or casual outdoor meal, or just when you need something quick and healthy and full of flavor.