This post is sponsored by the American Egg Board
Scrambled eggs with green beans always take me back to the family breakfast table while growing up. I remember the first time I set eyes on this dish, I wasn’t too happy at the sight of a green vegetable in my beloved scrambled eggs.
As an eight-year -old with a Mexican mom that takes pride in every dish set out on the table, I wouldn’t dare say a word about my disagreement of green beans for breakfast. I hesitated; taking that first bite, with one eye closed and a forkful of green beans and eggs I opened my mouth wide and took in what my mother called “the best scrambled eggs you will ever have”.
Well, she was correct. This recipe was the first recipe I asked my mom for when I moved out of my house and into my own space with a kitchen. I made large quantities and enjoyed them for breakfast, lunch and dinner. I wrapped them up in a flour tortilla, scooped them into a torta and even stuffed tacos with them.
The flavor of this breakfast dish is completely unexpected. And the nutrition factor, well… eggs are a nutritional powerhouse, with one large egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories. Eggs are one of the few natural food sources of vitamin D, with one large egg providing 10 percent of your daily vitamin D needs.
I love starting out my day with scrambled eggs filled with veggies. And as a bicultural Latina mom, I make it my number one goal to nourish my son. According to the CDC, 40% of US adults are expected to develop type 2 diabetes over their lifetimes. That number is even higher for Hispanic men and women—more than 50%. Think about this: more than 1 in 3 US adults have prediabetes, and Hispanic people are at greater risk than non-Hispanics. Those are some scary facts and I am making it my mission to cook with good quality ingredients that benefit my family’s health.
As part of Hispanic Heritage Month, I want to spread the word about these statistics. By educating and conveying important health information like this, we are helping future generations lead an optimal lifestyle.
For more helpful information and cooking ideas, visit the IncredibleEgg.com and Incredible Egg’s Hispanic Heritage Month section or follow along on their Facebook, Twitter, Instagram, Pinterest and YouTube.
- 1 pound green beans, rinsed and drained
- 4 cups water
- 1 tablespoon olive oil
- ¾ cup white onion, chopped
- 2 large garlic cloves, finely chopped
- 3 large Roma tomatoes, chopped
- 1/3 cup fresh cilantro, chopped
- 6 large eggs
- ¼ cup 2% milk
- 1 teaspoon garlic salt
- ¼ teaspoon ground black pepper
- Chop green beans into ½ - 1 inch pieces.
- Place water in a medium saucepan over medium heat and bring to a boil; add green beans. Cook for approximately 8 minutes or until beans are al dente. Drain, rinse with cold water and set aside.
- Heat oil in a sauté pan over medium heat. Add onion and garlic; cook, stirring frequently for 5 minutes or until onion is tender.
- Add tomatoes, cilantro and green beans. Stir to combine ingredients.
- Combine eggs, milk, garlic salt and black pepper in a medium bowl. Whisk ingredients to mix well and pour into sauté pan over green bean mixture.
- Cook for about 7 minutes, folding eggs as they set. Remove from heat and serve immediately.