Ejotes con huevo (Green bean egg scramble)
When I was a kid, the only way my mom would get me to eat green vegetables was by mixing them in with eggs, I love eggs. Ejotes con huevos or green bean egg scramble is a popular choice for breakfast or dinner. My favorite way to enjoy them is with refried Salvadoran beans, queso fresco (fresh cheese) and avocado. It's easy to make and adds some fiber to your meal!
How to make Ejotes con huevo? (How to make Green bean scramble?)
The key to make a delicious green bean scramble is to use tomato and onion and sauté it with the green beans until tender. As the tomato cooks, it releases it's juice and gives the green beans and the egg a delicious flavor. It's important for the green beans to be tender before adding the eggs in, the eggs cook quickly and you do not want the green beans to be crunchy.
Ingredients:
Handful of green beans
4 eggs
1 tomato
1/4th onion
Ground black pepper to taste
Salt to taste
1 tsp of oil
Instructions:
Prepare the vegetables - Pinch both ends of each green bean to remove the ends. Wash the green beans, and tomato.
Small dice the vegetables - Tomato, onion and the green beans.
In small-medium frying pan on medium heat add the oil. Once the oil is hot add in the diced onion, tomato and green bell pepper. Stir and cover for 5 minutes on low-medium heat or until the green beans are tender.
Once the green beans are tender add in the eggs, salt and pepper and scramble until cooked to your desired temperature.
Hope you enjoy this quick breakfast option, as always head over to @flourishwithg on Instagram, Facebook or Ticktok for more recipes!
