Italian Green Beans in Egg Cream

Green Beans in Egg Cream - Fagiolini alla Crema d'Uova - is a nice & easy side. The recipe below serves 4, but I cut it in half for the two of us. 

(The recipe is from a huge and interesting Italian cook book that has over 2,000 recipes. The original version, Il Cucchiaio d'Argento, is in Italian, but I have the English-language version, The Silver Spoon. It is not just a translation, but an adaption with U.S.measurements. It's available on Amazon.)

Ingredients

- 4 & 1/4 cups of green beans (1 pound would probably be close enough.)
- 3 tablespoons butter
- 2 small, mild onions, chopped
- 2 eggs
- 1/4 cup Parmesan cheese, freshly grated
- salt and pepper to taste

Directions

1. Cook the beans in salted, boiling water for 15 minutes. Then drain and chop. (If you like firmer beans, boil them for 10 minutes.)

2. While the beans are cooking, beat the eggs in a bowl, stir in the Parmesan, and season with salt and pepper.

3. Melt the butter in a pan over low heat. Add the onions, and cook for 5 minutes, stirring occasionally.

4. Add the beans, mix well, and cook for a few minutes more.

5. Pour the egg mixture into the pan, stirring constantly. Then remove the pan from the heat.