How to Make It
In a large saucepan of boiling salted water, cook the green beans until tender, 6 minutes. Drain and let cool. Transfer to a bowl.
In a large nonstick skillet, melt the butter in the oil. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes. Add the eggs and season with salt and pepper. Cook over moderate heat, stirring, until the eggs are scrambled, about 3 minutes. Add the eggs to the beans.
Stir in the chopped cilantro, walnuts, garlic, jalapeño, red chile and dill seeds. Season with salt and pepper. Garnish with cilantro sprigs just before serving.