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Huevos Con Ejotes (Green Bean Scramble)

A simple, yet flavorful and healthy Mexican-style dish that’s a great way to liven up the usual scrambled eggs.

Servings: 1
Course: Breakfast

Ingredients

  • 2 eggs
  • ½ tomato
  • ½ jalapeño (or the whole thing if you like the heat)
  • 1 tablespoon onion
  • ½-1/4 cup green beans (fresh or canned, see notes)
  • 1 tablespoon cooking oil or ghee

Instructions

    Cup of Yum
  1. Lightly scramble two eggs in a bowl and set aside.
  2. Dice tomato, jalapeño and onion.
  3. Cut the green beans in half or approximately an inch to an inch and a half long.
  4. In a medium skillet, heat your preferred cooking oil or ghee. Then, add the diced onion and jalapeño. Sauté for about a minute until fragrant.
  5. Add the green beans and sauté for another minute.
  6. Add the tomatoes and eggs.  Mix everything together until combined. Season with salt and pepper to taste.
  7. Stir occasionally until the eggs are cooked.
  8. Serve by themselves, alongside beans, or topped with salsa.

Notes

  • I prefer to use canned green beans that have been drained. I like the flavor they add to the dish, plus they are very convenient. However, if you prefer you can use cooked fresh green beans. 
  • You can add more or less green beans depending on how hearty you like your scramble.