White Bean and Vegetable Frittata

Recipe Photo: White Bean and Vegetable Frittata
Author
Katie Kambridge
Source of Recipe
The Boston Globe - February 24, 2010 - Necee Regis
Serves/Makes/Yields
4
Recipe Description

This recipe uses leftovers from the White Bean and Swiss Chard Stew for a quick frittata. Like omelets, Italian frittatas are made in a skillet with lots of eggs. You can have simple or elaborate fillings. Here, the filling is the bean and chard mixture. Toss a handful of grated cheese into the pan, using whatever you have on hand - cheddar, Gruyere, or pepper Jack. Add a green salad and you have two virtuous meals.

 

Ingredients

8 eggs

1/2 cup grated cheddar, Gruyere, or pepper Jack cheese

Salt and pepper, to taste

3 tablespoons butter

1 1/2 cups leftover bean stew, strained of excess liquid

2 tablespoons chopped fresh parsley 

 

Preparation

1. Turn on the broiler. Set an oven rack about 8 inches from the element.

2. In a bowl, beat the eggs with a fork. Add the cheese, salt, and pepper.

3. Heat a 9-inch nonstick skillet with an ovenproof handle over medium-high heat. Add 1 tablespoon of the butter and when it melts, add the leftover stew. Cook, stirring, for 3 minutes or until it is hot. Remove it from the pan.

4. Add the remaining 2 tablespoons butter to the pan. Pour the egg mixture into the pan. When the edges set, move the set edges toward the center of the pan. Spread the bean mixture on the eggs. Continue cooking for 4 minutes, moving the edges of the mixture toward the center until the mixture sets on the bottom and is almost set on the top.

5. Slide the pan under the broiler and cook for 2 minutes, watching the pan carefully, until the frittata sets and browns lightly.

6. Sprinkle with parsley. Cut into quarters. Serve with salad. 

 

Nutrition Information

 None Available.

 

Type of Cuisine
Type of Meal