A great dish for brunch is this Green Beans with Eggs, Tomato, and Cheese.
My mom has been making this salad for years. As a kid, I didn’t like green beans and never wanted to try this salad, but as I got older I gave it a try and it’s so good! This green bean with eggs tomato and cheese salad fills you up. It’s like a whole meal in one, and great for a hot summer day. That is the beauty of salads, you don’t need to stand for hours in the kitchen. Now, I just need to make my kids eat more greens.
Eggs are not only a breakfast dish or a sandwhich addition. They can be in salads, too. Like my Simple Egg Salad, this salad recipe is simple and packs in quite the nutritional punch!
Here’s why you should try green beans with eggs, tomato and cheese salad:
1) The green beans are low in calorie, but pack in a big amount of protein! So no need to include protein into this meal. It’s in the beans.
2) Eggs: they pack in another source of protein! But that’s not it. They are also loaded with a little of every vitamin and mineral required for the human body. How cool is that?
3) Tomato, another main ingredient has the main function in your body for heart health. That means it can protect the heart from developing many heart diseases as well as cancer.
What do I need to make this recipe?
Green beans, which contain calcium and vitamin K.
Eggs are a great source of omega-3s and choline.
Cherry tomatoes have lycopene, which helps to fight free radicals causing disease.
Parsley is rich in many vitamins, including vitamins C and K.
Along with those ingredients, you will need:
- water
- salt
- extra virgin olive oil
- parmesan cheese
Steps
Bring 4 cups of water to a boil. Add a pinch of salt and 12 oz of green beans.
Boil beans until tender (5 minutes), then drain.
In a small bowl whisk 2 large eggs and a small pinch of salt.
Heat up 1 Tablespoon of extra virgin olive oil in a skillet.
Add green beans and whisked eggs.
Add in 7 sliced cherry tomatoes and a pinch of salt (or to taste). Cook for another 2 minutes, stirring occasionally.
Remove from heat and sprinkle 2 Tablespoons grated parmesan cheese with fresh parsley.
Ingredients
- 4 cups water
- salt
- 12 oz green beans
- 1 Tbsp extra virgin olive oil
- 2 large eggs, whisked
- 5 cherry tomatoes, chopped
- 2 Tbsp parmesan cheese, grated
Instructions
Bring 4 cups of water to a boil. Add a pinch of salt and 12 oz of green beans.
Boil beans until tender (5 minutes), then drain.
In a small bowl whisk 2 large eggs and a small pinch of salt.
Heat up 1 Tablespoon of extra virgin olive oil in a skillet.
Add green beans and whisked eggs.
Add in 7 sliced cherry tomatoes and a pinch of salt (or to taste). Cook for another 2 minutes, stirring occasionally.
Remove from heat and sprinkle 2 Tablespoons grated parmesan cheese with fresh parsley.
Equipment Used
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