Summary

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

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Instructions

1. Wash and clean the beans. Cut each bean into about 3 parts.
2. 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.
3. 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.
4. 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.
5. White bread also goes well with non-low carbers.