Huevos Con Ejotes (Green Bean Scramble) is a simple, flavorful, and healthy Mexican-style twist on scrambled eggs that brightens an ordinary breakfast.
Huevos Con Ejotes (Green Bean Scramble)
On many mornings I keep breakfast quick with scrambled eggs and toast or avocado. Growing up, however, scrambled eggs were rarely plain — they were often mixed with other ingredients like ham, tortillas, or vegetables to make them more interesting. Huevos con ejotes, a green bean scramble, is one of those tasty, no-fuss variations that adds texture and flavor to a basic egg scramble.
This dish uses simple ingredients: tomato, onion, jalapeño, green beans, and eggs. The combination is flavorful, nutritious, and easy to adapt. It’s also Whole30-friendly when prepared with compliant oil or ghee. Quick to make, the scramble is filling enough for breakfast, and additionally works well for lunch or a light dinner.
How to Make Huevos Con Ejotes (Green Bean Scramble)
Lightly scramble two eggs in a bowl and set aside.
Prepare the vegetables: dice ½ tomato, ½ jalapeño (use the whole pepper if you prefer more heat), and about 1 tablespoon of onion.
Measure 1/4 to 1/2 cup of green beans, depending on how hearty you want the scramble to be. Trim and cut them into pieces roughly 1 to 1½ inches long.
I often use canned green beans that have been drained because they’re convenient and add a familiar flavor. If you prefer, use cooked fresh green beans instead — simply blanch or steam them until tender. In a medium skillet, heat about 1 tablespoon of your preferred cooking oil or ghee. Add the diced onion and jalapeño and sauté for about a minute, until fragrant.
Add the green beans and sauté another minute to warm them through and develop flavor.
Stir in the diced tomato and pour in the eggs. Mix everything together until combined and season with salt and pepper to taste. Continue stirring occasionally until the eggs are fully cooked.
This amount serves one, but the recipe can easily be multiplied for more servings. Serve the scramble on its own, alongside refried or black beans, or top with a spicy salsa for extra brightness and heat.
I hope you enjoy this simple, satisfying way to change up your morning eggs.
What’s one of your favorite ways to enjoy eggs? Share your ideas in the comments.
Recipe
Huevos Con Ejotes (Green Bean Scramble)
by Gemma Aguayo-Murphy
A simple, flavorful, and healthy Mexican-style dish that livens up plain scrambled eggs.
Ingredients
- 2 eggs
- ½ tomato, diced
- ½ jalapeño, diced (or a whole jalapeño for more heat)
- 1 tablespoon onion, diced
- ¼–½ cup green beans, cut into 1–1½ inch pieces (fresh or drained canned)
- 1 tablespoon cooking oil or ghee
- Salt and pepper, to taste
Instructions
- Lightly scramble the eggs in a bowl and set aside.
- Dice the tomato, jalapeño, and onion. Trim and cut the green beans into bite-sized pieces.
- Heat 1 tablespoon of oil or ghee in a medium skillet over medium heat. Add the onion and jalapeño and sauté about 1 minute until fragrant.
- Add the green beans and sauté for another minute to warm them through.
- Add the diced tomato and pour in the eggs. Stir to combine and cook until the eggs are set. Season with salt and pepper.
- Serve warm on its own, with beans, or topped with your favorite salsa.
Notes
- Canned green beans work well and are convenient; drained, they add good flavor. Fresh green beans can be cooked briefly if preferred.
- Adjust the amount of green beans to make the scramble heartier or lighter.
Video
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