Garlic Green Bean and Scrambled Egg Sauté

Quick Recipe Version (TL;DR)

• Yield: 2 servings
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Quick Ingredients

• 8 oz (225 g) fresh green beans, trimmed and cut into 1-inch pieces
• 2 tbsp water
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 2 cloves garlic, finely minced
• 4 large eggs
• 2 tbsp whole milk
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes (optional)
• 2 tbsp grated Parmesan (optional)
• 1 tsp fresh lemon juice (optional)

Do This

• 1) Steam green beans with 2 tbsp water, covered, 3–4 minutes; uncover and sauté 2 minutes.
• 2) Add olive oil + 1 tbsp butter; cook 30 seconds, then add garlic for 20–30 seconds.
• 3) Whisk eggs + milk + 1/4 tsp salt + pepper.
• 4) Reduce heat to medium-low; melt remaining 1 tbsp butter.
• 5) Pour in eggs; gently scramble 2–3 minutes until softly set.
• 6) Fold green beans into eggs; finish with Parmesan and lemon juice (optional).

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Why You’ll Love This Recipe

• Fast, one-pan comfort food that works for breakfast, lunch, or a quick dinner.
• Tender-crisp green beans and garlicky butter make plain scrambled eggs feel special.
• Easy to adjust: add cheese, spice, or herbs based on what you have.
• High-protein, veggie-forward, and satisfying without being heavy.

Grocery List

• Produce: fresh green beans (8 oz/225 g), garlic (2 cloves), lemon (optional), parsley or chives (optional)
• Dairy: large eggs (4), unsalted butter, whole milk, Parmesan (optional)
• Pantry: olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Main

• 8 oz (225 g) fresh green beans, trimmed and cut into 1-inch (2.5 cm) pieces
• 4 large eggs

For Sautéing

• 2 tbsp water (for quick steaming in the skillet)
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided (1 tbsp for the beans, 1 tbsp for the eggs)
• 2 cloves garlic, finely minced

For the Eggs

• 2 tbsp whole milk
• 1/2 tsp kosher salt, divided (1/4 tsp for eggs, 1/4 tsp for beans)
• 1/4 tsp freshly ground black pepper
• 1/8 tsp red pepper flakes (optional)

Optional Finishes

• 2 tbsp finely grated Parmesan
• 1 tsp fresh lemon juice
• 1 tbsp chopped fresh parsley or chives

Step-by-Step Instructions

Step 1: Prep the green beans and aromatics

Trim the ends from 8 oz (225 g) green beans, then cut them into 1-inch pieces so they cook quickly and mix easily with the eggs. Finely mince 2 cloves of garlic and set aside. (Keeping the garlic ready is important because it cooks fast and can burn if you’re scrambling to chop it mid-recipe.)

Step 2: Steam the green beans to get them tender

Place a 10-inch nonstick or well-seasoned cast iron skillet over medium-high heat for 1 minute. Add the green beans and 2 tbsp water, then immediately cover with a lid.

Steam for 3–4 minutes, until the beans turn bright green and are just starting to become tender. Carefully remove the lid (watch the steam).

Step 3: Sauté for flavor and drive off excess moisture

Keep the skillet on medium-high heat. Let any remaining water cook off for about 30–60 seconds, then add 1 tbsp olive oil and 1 tbsp unsalted butter.

Season the beans with 1/4 tsp kosher salt and sauté for 2 minutes, stirring occasionally, until they’re tender-crisp and lightly glossy from the fat.

Step 4: Add garlic briefly (don’t let it brown)

Add the minced garlic (and 1/8 tsp red pepper flakes if using). Stir constantly for 20–30 seconds, just until the garlic smells fragrant. If the garlic starts to turn golden, immediately move to the next step to prevent bitterness.

Step 5: Whisk the eggs for soft, even curds

In a bowl, whisk together 4 large eggs, 2 tbsp whole milk, 1/4 tsp kosher salt, and 1/4 tsp black pepper until the mixture is uniform and slightly foamy (about 20 seconds of whisking).

Step 6: Lower the heat and scramble gently

Reduce the heat to medium-low (aim for a gentle cook; on many stoves this is around a 3/10 setting). Push the green beans to the outer edges of the skillet to make a clear space in the center.

Add the remaining 1 tbsp butter to the center and let it melt. Pour in the egg mixture. Let it sit for 15 seconds, then use a spatula to slowly pull the eggs from the edges toward the center, repeating every few seconds.

Cook for 2–3 minutes total, until the eggs are softly set and still slightly glossy. (They’ll finish cooking from residual heat.)

Step 7: Fold in the green beans and finish

Gently fold the sautéed green beans into the scrambled eggs until evenly distributed. Taste and add the remaining 1/4 tsp kosher salt only if needed.

Turn off the heat. If you like, sprinkle with 2 tbsp grated Parmesan and add 1 tsp lemon juice to brighten everything up. Serve immediately while the eggs are tender.

Pro Tips

• Keep the eggs soft: Pull the skillet off the heat when the eggs look slightly underdone; carryover heat finishes them in 30–60 seconds.
• Prevent watery eggs: Let the green beans sauté uncovered after steaming so excess moisture evaporates before the eggs go in.
• Garlic timing matters: Add garlic right before the eggs and stir constantly for 20–30 seconds. Browned garlic can taste bitter in delicate eggs.
• Nonstick helps: If you’re new to scrambling, use a nonstick skillet for the smoothest, most tender results.
• Cut beans evenly: 1-inch pieces cook fast and distribute through the eggs so every bite gets some crunch and sweetness.

Variations

• Cheesy ranch-style: Replace Parmesan with 1/2 cup (50 g) shredded sharp cheddar; melt it in at the very end.
• Extra hearty: Add 1/2 cup (75 g) diced cooked ham or 4 slices cooked bacon, crumbled when you sauté the beans.
• Mediterranean: Finish with 1 tbsp chopped dill and 2 tbsp crumbled feta (skip or reduce the salt until you taste).

Storage & Make-Ahead

Scrambled eggs are best fresh, but leftovers can still be tasty if reheated gently. Cool and store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with 1 tsp butter or a splash of water, stirring slowly just until warmed through (about 2–4 minutes). Avoid microwaving on high, which can make eggs rubbery; if using a microwave, heat at 50% power in 20-second bursts.

Make-ahead tip: Trim and cut the green beans and mince the garlic up to 24 hours ahead. Store beans wrapped in a paper towel inside a container or bag; store garlic sealed in a small container.

Nutrition (per serving)

Approximate, per serving (1/2 recipe): 290 calories, 19 g protein, 21 g fat, 9 g carbohydrates, 4 g fiber, 3 g sugar, 480 mg sodium.