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!
Here’s what you need:
• 1 TBL olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 3 cups fresh green beans, trimmed and cut into 1 inch segments
• 1/2 cup tomato sauce (no sugar added)
• 3 omega 3 eggs
• 1 teaspoon dried basil
• Salt pepper
1. Heat olive oil in large skillet over medium.
2. Add onions and garlic, stirring occasionally until translucent.
3. Add green beans and cover, reduce to low heat.
After 8-10 minutes, when beans are bright and tender, remove cover. 4. Add spaghetti sauce. Mix and cook for 3 minutes. 5. In small bowl crack and beat eggs. Add basil, salt and pepper. Add the skillet. 6. Cook, stirring often until eggs are set and sauce is absorbed.
6 Servings Nutritional Analysis:
85 calories, 4g fat, 142mg sodium, 6g carbohydrate, 3g fiber, and 5g protein