Creamy scrambled eggs with green beans

Fill a stock pot halfway with water, season generously with sea salt and bring to a boil over high heat.

Rinse the green beans under cold running water.

Add the green beans, return to a boil, and cook three to four minutes until tender.

Drain in a fine sieve and leave a few minutes to drain and cool.

Crack the eggs into a bowl, season with sea salt and black pepper, and whisk until well mixed.

Heat the garlic-infused olive oil in a non-stick fry pan over low heat, about five minutes.

Trim the ends of the green beans, cut into two inch (5 cm) pieces, and mix into the eggs.

Add the egg mixture to the pan and stir continuously in a circular motion over low heat for about one minute.

Keep mixing for three to four minutes until the eggs are just cooked through and still creamy; remove from the heat, as they keep cooking.

Transfer to a serving dish and garnish with fresh parsley.