recipe

Green Bean Omelet: the tasty and healthy omelet recipe

Total time: 30 Min
Difficulty: Low
Serves: 10 people
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Ingredients
Green beans
150 g (1 cup)
Eggs
3
white onion, chopped
2 tbsp
Cilantro
1 tbsp
jalapeños, chopped
2 slices
Flour
30 g (2 tbsp)
salt
a pinch

This Green Bean Omelet is a quick and easy meal that you can serve for breakfast, lunch, or even dinner. In most Western countries, eggs are usually reserved for breakfast. But in Asian cuisine, eggs can be added to many meals and are often enjoyed at dinner.  It’s easy to customize the recipe as you want and you can make it with any veggies you have on hand.

The green beans are cooked only slightly to give crunch, while the egg adds flavor and protein. To make it, you simply add eggs, a bit of flour, and seasoning to chopped green beans, and bake it in a large frying pan. Serve it with a side of rice and dinner can be ready in less than an hour! It’s the perfect midweek dinner idea!

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Tips

Feel free to add any other veggies to this omelet (it’s a great way to empty the fridge!): mushrooms, leeks, zucchini, bell peppers, red onions, sweetcorn, spinach, cheddar cheese, and fresh herbs. Just make sure to sauté the veggies beforehand, and cook until all the moisture is removed.

If you want to make it meatier, you can also add cooked ground beef, chopped ham, or shredded rotisserie chicken. If you’re using Swiss chard instead of baby spinach, make sure that you first cook the spinach until it’s wilted. Otherwise, it will release too much moisture and the omelet won’t set.

To prevent the omelet from burning before it’s completely cooked, keep the heat on medium.

Feel free to add fresh herbs like basil, oregano, cilantro, or parsley. Add soy sauce for extra flavor.

Make Green Bean Omelet muffins. Simply scoop the mixture into a muffin tin (sprayed with cooking spray) and bake until golden and cooked through. This is perfect for when you have large groups to feed.

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How To Store Green Bean Omelet

Green Bean Omelets can be stored in the refrigerator for up to 5 days. Make sure to store them in an airtight container so that they do not absorb any odors in your fridge.

You can also make a big batch of Green Bean Omelets and freeze them. Allow to cool, and wrap tightly in plastic wrap or airtight Ziploc bags. Store in the freezer for up to 3 months. When you reheat them, don’t heat them too quickly as the eggs might split. Rather use the microwave (50% heat), oven, or stovetop.

How To Make Green Bean Omelet

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Trim the green beans by cutting off the ends. Boil green beans in salted water for 2 minutes. Remove and set aside in a bowl to cool down.

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Add the eggs.

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Add the salt, onion, jalapeño, and flour, and mix well.

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Pour omelet mixture into a pan and cook on the lowest heat, covered, for 10 minutes.

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Use a plate to flip the omelet and cook for 10 minutes more. Slice and serve.

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