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Cooking + Entertaining

Green bean omelette: the recipe for the second light summer dish

Green bean omelette: the recipe for the second light summer dish

The green bean omelette it’s a second stow e lightideal to serve for a quick dinner, perhaps accompanied by one fresh potato salad or as a side dish of vegetables.

Preparing it is really simple: just boil some chopped green beans, add the eggs, flour, onion and spices and fry the batter on both sides in a non-stick pan.

Of course, this recipe lends itself to different variations: it can also be made with leftover green beans and enriched with other ingredients, such as cooked ham, potatoes and grated pecorino. Plus, to get a version light we can also bake it in the oven.

Finally, just like the zucchini omelettethe potato omelette and the vegetable omeletteit is excellent cut into squares and enjoyed as an appetizer or for a delicious aperitif.

How to prepare the green bean omelette

Cut the green beans into small pieces 1 and boil them in abundant salted water for 2 minutes 2. Transfer them to a bowl and let them cool 3.

Add the eggs 4salt, half a chopped onion, coriander, flour, jalapeños 5 and mix 6.

Heat some oil in a non-stick pan and pour the omelette inside 7. Let it cook for about 10 minutes 8 per side and serve 9.


The green bean omelette keep in the fridge for maximum 3 days, closed in an airtight container or covered with cling film. When serving, we recommend heating it in the microwave.

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