My green bean recipe: a quick omelette recipe with crunchy green beans and mackerel. Green beans are fantastic vegetables…
Here’s what yesterday’s lunch challenge looked like.
I challenged myself to come up with a green bean recipe that I can prepare in 30 minutes max. Or just go for grilled ham and cheese sandwiches, the usual.
Just because I didn’t have a lot of time that day. And I also needed to use up a handful of green beans. Before they would go bad.
I don’t know how you like your green beans cooked exactly. But I can’t eat them if they are all mushy, grey and comatose. Green beans are fantastic veg. And they are green so keep them green!
So if you ask me, then the best way to prepare green beans is to blanch or steam them very quickly. You really want to keep them a little crunchy still. They need to break when you bend them. Then minute you can fold the two end together, then they are way too soft for me.
Hey, did you know that in Thailand you get raw chopped up green beans in lots of salads?
I love that!
Green Bean Recipe Omelette
So then, we have a handful of green beans.
What could I add to them to turn them into a lovely wholesome lunch?
How about eggs and canned fish!
The finer the green beans, the better for this omelet with green bean recipe. Huge thick ones are older and tend to be tougher to chew on. I use canned mackerel to top the omelet with. However canned tuna, salmon or even sardines are also fine.
Serve this green bean and mackerel omelet with a slice of grilled bread on the side!
Do you love omelets?
Then also check out my egg white omelet with mediterranean vegetables!
- 6 eggs
- 5,5 oz green beans (155 g)
- 1 tbsp fennel seeds
- 3,5 oz canned mackerel fillets (100 g)
- 2 tbsp olive oil
- 1 tsp chili powder
- First of all rinse and clean the green beans. Drain them on a clean kitchen towel. Place a large pan of salted water over high heat until boiling. Then turn the heat down to medium and add the green beans.
- Cook them for 3 to 4 minutes. They should still be crunchy but tender. Drain the green beans and immediately refresh them under cold running tap water. Then let them cool a bit. Break the eggs in a large bowl. Beat them until foaming. Season with pepper, salt and the fennel seeds.
- Stir well. Heat the olive oil in a non-stick pan over medium heat. When the oil is hot pour in the beaten eggs.
- Bake the omelette the way you prefer. Add extra pepper or salt to taste if necessary. Then cut the omelette up and transfer it onto plates. Open the tin of mackerel and drain the oil. Carefully remove the fillets using a fork (watch out, they break easily).
- Divide the mackerel over the omelettes. Top with the lukewarm green beans. Finish with a sprinkle of the chili powder. Serve the omelette immediately.