Fast Low Carb Pan # 7

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

4 egg (s), size M or L.
400 g beans, reen
25 g butter
0.5 teaspoon ½ Himalayan salt or sea salt
some pepper
9 leaves room garlic or 1 clove garlic
1 teaspoon soup spice, grainy
1 tablespoon cream, liquid, optional
2 tablespoon almonds, ground, optional

Instructions

Wash and clean the beans. Cut each bean into about 3 parts.
Boil the beans with the soup seasoning in water until they are cooked through. This takes about 10-12 minutes. Then drain briefly in a sieve.
In the meantime, finely chop the garlic and whisk and season the eggs in a bowl. If you want, you can add 1 tablespoon of cream. Whisk everything again with the room garlic or finely chopped garlic.
Melt the butter in a pan and fry the beans a little. Possibly add 2 tablespoons of ground almonds, but you can leave these out. Add the beaten eggs and let them set briefly, stirring often once.
White bread also goes well with non-low carbers.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.