Egg and Green Bean Skillet | @naturallyella

For a good chunk of my life, I don’t think I knew green beans could be eaten outside of a can because about the only time of year they came into our house was around the holidays, destined for one specific dish. Even after I moved past the can and into eating fresh green beans, they were, for the most part, relegated to a side dish or on occasion salad- always for dinner. It wasn’t because I didn’t like them. In fact, I love the flavor of fresh green beans. It’s just I always found them a bit awkward to work with, even after chopping them down into smaller pieces.

So for today, I used my favorite method of egg skillets and brought green beans out of the side dish realm and even into a meal that could easily be a wonderful breakfast (I had this for lunch, but really would eat this any time of day). You could easily throw in some fresh herbs but I chose to let the flavor of the green beans do all main flavoring in this dish (because really, green beans are good!)

Egg and Green Bean Skillet | @naturallyella

Egg and Blistered Green Bean Skillet

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 1 serving


  • 4 ounces green beans
  • 2 teaspoons olive oil
  • 1/4 cup sliced onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 eggs
  • Shredded asiago, for topping


  1. Prepare green beans by removing the ends and then cut the green beans on the bias in 1/3″ slices.
  2. Heat olive oil in 8″ over medium heat. Add slice onions and cook for 3 to 4 minutes. Stir in green beans and continue to cook, stirring occasionally, until green beans are tender and blistering, 6 to 8 minutes. Sprinkle in salt and pepper then create a well in the middle.
  3. Crack eggs into the well, cover, turn heat down, and let cook until egg whites are set and egg yolks are set to the desired consistency, anywhere from 8 to 12 minutes.
  4. Serve with a sprinkle of asiago cheese.