I recently spent all day at a college parent orientation. I walked back to the car worn out but pleased at how the day went. Then it got better. There were several tents set up on the sidewalk near the parking lot with local farmers selling their produce.
I picked up peaches, berries, potatoes, green beans, onions, and fennel. When I arrived home, I had ground beef thawed, but no plan for what to do with it. I needed something pretty quick and easy since I was tired.
I thought of my zucchini scramble recipe and decided to make something similar using green beans.
This green bean scramble is a filling low carb meal by itself, but it is also great served with gluten-free toast.
- 1/2 pound fresh green beans
- 1 cup chopped spring onion (or onion of choice)
- 2 cloves garlic
- 1 teaspoon dried basil or dill (or other herb of choice)
- 1 Tablespoon coconut oil (or oil of choice)
- 1 pound ground beef
- 6 eggs
- 1/4 cup water
- salt & pepper to taste
- Wash, trim and cut the green beans. Steam them until desired tenderness, but don’t overcook them.
- In a large skillet, cook and crumble the ground beef. Drain.
- Remove the ground beef to a bowl and keep warm.
- Melt the coconut oil in the skillet. Add the onion and garlic and cook until tender. Remove to a bowl.
- Beat the eggs and water together in a bowl. Add to the skillet along with the basil or dill. Cook and stir to scramble the egg.
- Add the beef, onions and garlic back to the skillet. Stir to combine and heat through.
- Add the green beans, salt, and pepper to taste and toss.