Fresh Green Bean Omelette Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breakfast and Brunch · Main Dishes

Fresh Green Bean Omelette

long thin fresh green beans, about 5 per serving
2-3 tablespoons water
2 eggs per serving
pinch of fine sea salt
few grindings of fresh pepper
1 teaspoon extra-virgin olive per serving
1 teaspoon very finely minced onion or shallot per serving
salsa or chopped tomato, for serving

Wash and trim green beans. Heat water in skillet, when hot add beans, cover, and time for 2 minutes. Remove lid and drain water. Set beans aside. With a fork, whisk eggs with salt and pepper. In 8 inch omelette pan, heat olive oil and onion just to soften onion. Pour in egg mixture. Cook gently, lifting cooked egg at edges to allow uncooked mixture to run underneath. Cook until egg is set and bottom has just begun to brown a little. Place the beans on one side, fold and turn onto plate. Serve with salsa, as desired.

Recipe created 2000-05-15.

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