Green Beans & Eggs

This is an old Armenian dish, one of my Grandmother's favorites. Traditionally it is served as a side dish, but my father used to make it for dinner on nights when got home late from the airport or a sports game. It is super simple and really fast to make!

I have lighten up the original Green Beans and Eggs recipe to make it a little more artery friendly :)

For 2 people as dinner:

1 tablespoon olive oil
1 tablespoon butter
8 oz green beans, fresh or frozen (thawed), cut into 1 inch pieces or French cut
1 small Vidala onion, cut in half and sliced thin
6 whole eggs
6 egg whites (save the yolks you can use them to make Challah bread!)
Salt & Pepper
Two large slices, thick cut, sourdough - grilled or toasted
2 oz feta cheese (or grated sheep's milk cheese)

1. Saute onions in butter and oil over low-medium heat, until soft and translucent (8 min), season with a little salt and pepper
2. Add green beans and saute 1 minute more
3. Whisk together eggs with egg whites and pour over bean & onion mix
4. Stir into vegetables as if you were making scrambled eggs - continue to stir through the cooking process about 3 minutes.
5. Divide egg mix over toast. Top with cheese. (Serve with garden fresh tomato wedges - optional)
ENJOY!!!

(Would be great with an IPA or or good Amber beer - though traditional Armenians don't drink beer ;))