Tuesday, 1 October 2013

Recipe - Long Beans Omelette

Long beans and their relative, green beans are heart friendly vegetable. Not only are they a good source of cholesterol lowering soluble fiber, they also contain the antioxidant vitamins A and C which help to prevent oxidation of cholesterol - a forerunner to arterial plaque and heart disease. They're also a good source of potassium and magnesium to normalize blood pressure and take some of the load off  the heart.

Although these beans have only a small amount of calcium, one serving provides a quarter of the day's requirement for vitamin K - a vitamin that's needed for strong, healthy bones. Studies show that diets high in vitamin K can increase bone density in people with osteoporosis and even lower their risk for painful bone fractures. Green beans are also a good source of magnesium which participates in a variety of reactions that are critical for bone health. One study showed that bone density rose by one percent for every one-hundred milligram increase in magnesium intake. Another good reason to eat more green beans.

This long beans omelette recipe is one which needs the minimum of ingredients - the long beans and the eggs. The amount of eggs and long beans need no measurement but of course the amount of eggs must be more than the long beans to make an omelette.

4 eggs - lightly beaten
1 cup long beans - cut into 1/4 inch lengths.
long beans
salt and pepper
4 tbsp oil

Beat eggs with salt and pepper.
Heat oil in pan on medium.
When oil is hot, add in the long beans and saute until long beans turn bright green.
Add in eggs and fry until the bottom is brown, then flip omelette and brown the other side.
Dish up and serve.


A 6 minute video on how to make green beans or french beans omelette

Simply Ming with plain omelette and bell pepper omelette

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