Runner bean is one of the many wonderful vegetables we can enjoy during the summer months. The fresh and young runner beans are delightful to eat, sweet, juicy and take very little time to cook. It is a great summer produce to add to salad, pasta or even curry. And of course, it is delicious in an omelette too! Hence today’s recipe! It is so easy to make, it takes only 10 minutes of your time and you will have a plate of healthy velvety omelette to devour!
Choose the smaller beans that look pale green and supple. Avoid those bigger stalks that look dry and pale yellow, they are stringy and tasteless. Since runner bean is in its best form only in the summer months, we should enjoy it as much as we can while it lasts!
I hope you like this recipe and if you make it, please share and tag me on Instagram or leave a comment below, as always I would love to hear from you!
Ps. We are leaving for France later this week for three weeks, so I won’t be able to post any recipes during our holiday. But if I got a chance to write something up, I will share it here, otherwise, see you in three weeks!
*I have a trick to remove the stringy bit from the runner beans: run the vegetable peeler from one end to the other on both sides of the bean to peel off the stingy bits. Then cut the bean in half, slivered in an angle. Since the beans are cut into fine slivers, they only require very little time to cook.
- 3 medium free range eggs
- 100g runner beans, silvered*
- 2 stalk spring onions, finely sliced
- Salt and pepper
- 1 tsp. Tamari
- 1 tsp. sesame oil
- A small pinch of coconut sugar
- Toasted sesame seeds (prefer mix of black and white)(optional)
- Shichimi Togarashi (for garnish)(optional)
- Vegetable oil
- Green salad.
- Topped with parmasan and a side of tomato salad
- Or I like it with rice and kimchi 😉
Beat the eggs in a bowl and season with salt and pepper. Set aside.
Warm a glug of vegetable oil in a non stick pan on medium heat. Add half of the sliced spring onion in the oil and let it sizzle for 30 seconds, followed by the runner beans. Sauté the vegetable for a minute. Add the sesame oil then the tamari and coconut sugar. Fry for another minute and then transfer the veggies in a bowl.
Return the pan to the stove and add another teaspoon of vegetable oil. Pour in the beaten eggs and just gently move the edge of the egg towards the centre with a spatula, let some of the liquid egg run to the edge and set. When there is only small amount of liquid egg left on the omelette, add the runner beans. Carefully fold the omelette into half moon shape. Let it cook undisturbed for another 30 seconds. Remove from heat.
Transfer the omelette to a serving plate and scatter the rest of the spring onion on top, then toasted sesame seeds and Togarashi if use. Serve immediately with one of the serving suggestions if you like, or just devour it as is.