Scrambled Green Beans Recipes

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GREEN BEANS WITH SCRAMBLED EGGS



Green Beans With Scrambled Eggs image

Make and share this Green Beans With Scrambled Eggs recipe from Food.com.

Provided by Halalmom

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh green beans (the broad ones)
1 medium onion, chopped
2 tablespoons olive oil
1 cup canned tomato, chopped
1 cup vegetable broth
3 garlic cloves, minced
2 eggs

Steps:

  • Cut the beans in pieces, about 2 cm each, and wash them.
  • Heat the olive oil in a large pan, add the onion and fry it until slightly browned.
  • Add the beans, fry them for a few minutes.
  • Add broth,chopped tomatoes and garlic, salt and pepper to taste and bring to a boil.
  • Cover the pan and let simmer for about 15 minutes, until the beans are tender and done.
  • Check for seasoning.
  • Crack the eggs directly into the pan and stir well.
  • Cook for a few more minutes, until the egg is done.
  • Serve with French bread, some hot sauce like tunesian harissa an the side.

Nutrition Facts : Calories 177.2, Fat 10, SaturatedFat 1.9, Cholesterol 106.3, Sodium 322.4, Carbohydrate 17.4, Fiber 5, Sugar 5.3, Protein 6.8

SCRAMBLED GREEN BEANS



Scrambled Green Beans image

My mom made green beans like this for years and everyone I know who has tried them likes them this way even if they raise eyebrows at first!!

Provided by Beansy

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

16 ounces canned green beans
2 eggs
3 tablespoons canola oil

Steps:

  • Cook drained green beans in oil to very lighly browned. Break in two eggs and scramble until eggs are cooked.

Nutrition Facts : Calories 154.7, Fat 13, SaturatedFat 1.6, Cholesterol 93, Sodium 332.6, Carbohydrate 5.2, Fiber 2.6, Sugar 1, Protein 4.5

MEAN GREEN SCRAMBLE



Mean Green Scramble image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons salted butter
1 cup mixed hardy greens (spinach, kale and chard, sold prepped in bags)
3 scallions, white and green parts sliced
1 jalapeño, seeded and diced small
Kosher salt and freshly ground black pepper
1/4 cup half-and-half
2 tablespoons prepared pesto
6 large eggs
1/2 cup shredded Monterey Jack
2 ripe tomatoes, sliced thick
2 tablespoons chopped chives

Steps:

  • Melt the butter in a large nonstick skillet over medium heat. Add the hardy greens, scallions and jalapeños. Season with salt and pepper and cook until the greens have wilted, about 2 minutes.
  • Meanwhile, add the half-and-half, pesto and eggs to a pitcher or bowl. Whisk with a fork until well combined.
  • Add the egg mixture to the skillet and season with a pinch of salt and pepper. Cook, stirring frequently, until creamy curds begin to form, about 2 minutes. Add the Monterey Jack and continue to cook, stirring, until the eggs are just cooked and the cheese has melted, another 2 to 3 minutes.
  • Serve the eggs on top of the tomato slices and garnished with the chives.

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