Green Beans: A Twist on a Classic

When I think of green beans, my mind snaps to my summers in France as a little girl. All through the season, my mother would send me out to the garden to pluck the crunchy, tender pods and bring them to her kitchen, where she would whip up a simply scrumptious meal for our family.

The flavor of green beans is so quintessentially végétal, like eating the earth itself. And there are so many ways to prepare them: cooked lightly and tossed into a bright summer salad, baked into a toasty warm, melt- in-your-mouth casserole, pickled in a savory brine with garlic and herbs for a year-round snack. And you can blanch and freeze them when they’re in season and eat them even in the heart of winter.

These days I eat green beans for breakfast, lunch, and dinner. My frittata recipe is a perfect brunch food, packed with protein, fiber, vitamins—and, of course, flavor. Served with a salad, the frittata makes for a filling and complete meal. It is also a wonderful picnic food, or a convenient and nutritious on-the-go meal. I like to bring it with me on airplanes—what a nice break from the soggy overpriced stuff you…