Fresh, organic green beans are hard for me to resist when I spot them at the store or farmer’s market, but then I find myself wondering how to cook them.
There’s the standard green bean salad, but that gets old.
This recipe came about as a combination of whatever-I-had-on-hand and trying to recreate a dish that I’d eaten years ago with the main ingredients of green beans, eggs and tomato.
The tender green beans and onion, soft eggs and tangy-sweet tomato sauce make this side dish both tasty and satisfying. And best of all it’s really quick!
1 tablespoon olive oil
1 yellow onion, chopped
2 cloves fresh garlic, minced
3 cups fresh green beans, trimmed and cut into 1 inch segments
½ cup organic tomato sauce
3 omega-3 eggs
1 teaspoon dried basil
sea salt and black pepper to taste
Heat olive oil in large skillet over medium.
Add onions and garlic, stirring occasionally until translucent.
Add green beans and cover, reduce to low heat. After 8-10 minutes, when beans are bright and tender, remove cover.
Add spaghetti sauce. Mix and cook for 3 minutes.
In small bowl crack and beat eggs. Add basil, salt and pepper. Add the skillet.
Cook, stirring often until eggs are set and sauce is absorbed.
Calories: 85
Fat: 4g
Carbohydrates: 6g
Sodium: 142mg
Fiber: 3g
Protein: 5g
Sugar: —