A Green Bean Frittata Recipe That Is Deliciously Simple

This Green Bean Frittata recipe is a simple and delicious option for dinner, lunch or even breakfast and it is a great way to include ripe seasonal vegetables.

Green Bean Frittata Recipe With Seasonal Vegetables

I must admit that I have been thinking about doing a recipe with green beans lately, but these are a late spring or early summer vegetable, so I assumed that I was out of luck. Imagine my surprise when I showed up to my produce vendor (fruttivendolo) and there was this large pile of fresh green beans for sale.

My vendor typically sells only seasonal fruits and vegetables, but every once in a while I see something unusual, and this was one of those times. I excitedly bought a bunch and set out to make this simple frittata recipe that was so delicious that I am already planning to make it again in the summer.

Pasta Maker	Gnocchi Board	Pasta Board	Ravioli Maker
Ravioli Press/Stamper	Ricer	Bialetti Pasta Pot	Bamboo Cutting Board Set of 3
Silpat Baking Mat	Santoku Knife	Measuring Cups and Spoons	Stainless Mixing Bowls
Dutch Oven	Mesh Strainers	Stainless Colander	Stainless Steel Fry Pan

Green Bean Frittata Ingredient Recommendations

• Aromatics: This frittata recipe has a lot of flavor because of the aromatics that you can use, even beyond what the recipe calls for. For my recipe, I used yellow onions and basil, but have seen mint recommended in other recipes that look equally delicious. Even though they aren’t Italian, you could also try thyme, chives or anything else that is light. You wouldn’t want something overpowering like oregano or something spicy because the potatoes and beans would get lost.
• Onions: This recipe is typically made in the late spring or early summer, so I chose to use yellow onions because they are plentiful in the fall. Some recipes recommend green spring onions, which would be an amazing substitute but one I will need to try next year because spring onions are definitely not available now.
• Cheeses: This frittata recipe is where you can let your favorites shine. I used Pecorino Romano because I like it and I had some in the refrigerator, but there is a lot of flexibility. You can try an Italian hard cheese, like Parmigiano Reggiano or Grana Padano or something softer like a Fontina. Try all of your favorites! Like the aromatics, I wouldn’t recommend something overpowering, like a gorgonzola, because it might be too much for the dish and pair better with a different type of frittata. One that has bacon, speck or guanciale.
• Flipping The Pan: This is where things get a little tricky. I have had quite a few bad experiences with trying to flip something in a pan, like a frittata, and unless it is something light like a pancake, I would recommend you not try flipping it with a spatula. This frittata is far too heavy and you will probably make a mess. What I recommend is:
  • Loosen the edges of the frittata with a spatula
  • Remove the pan from the heat
  • Place a plate upside down over the pan
  • Using oven mitts, grab the plate and the pan together and flip them over
  • Slide the frittata from the plate back into the pan and return to the heat
• Assuming the pan is oven proof, you could also skip flipping the frittata and simply put it under the broiler and cook it that way. Your call.

Green Bean Frittata Recipe

• Difficulty: Easy
• Prep Time: 10 mins
• Cook: 25 mins
• Servings: 4

Green Bean Frittata Ingredients

• 6 large Eggs
• 1 large Potato
• 6 ounces (160 grams) of Green Beans
• 2 large yellow Onions
• 1.5 ounces (40 grams) of grated Pecorino Romano Cheese
• 1 sprig of Basil
• Extra Virgin Olive Oil
• Salt to taste

Frittata Cooking Instructions

1. Peel the potatoes, wash it and cut them into 1/2 inch cubes.
2. Wash and trim the green beans, cut them into 1/2 inch pieces.
3. Peel the onions and cut them into a small 1/4 dice.
4. Add oil to the pan and sauté the beans and potatoes together for 8 minutes.
5. Add the onions to the potato and green beans, salt them and continue cooking for 2 more minutes.
6. Crack the eggs into a bowl, add a pinch of salt, the Pecorino Romano cheese and the chopped basil.
7. Beat the egg mixture with a fork or whisk.
8. In a clean non-stick pan, put it on low heat and drizzle some oil to coat.
9. Pour in the vegetables evenly across the bottom of the pan.
10. Add the egg mixture and cook the frittata over a very low heat for about 6 minutes.
11. Run a spatula along the edge of the frittata to loosen it.
12. Flip the frittata and cook it for another 5 minutes.
13. Transfer the frittata to a serving plate, cut it into wedges and serve.

Serving Suggestions For The Green Bean Frittata Recipe

Much like a quiche, this frittata is very versatile because it can be served hot or cold. I have enjoyed it for breakfast, lunch and dinner and the flavors come through any way you serve it. As for pairings, you can serve this by itself or with a light salad by its side.

Previous Seasonal Recipes That Might Interest You

If you enjoyed this seasonal and delicious recipe for a Green Bean Frittata, here are some of other fantastic recipes that you might want to try:

• This Is The Best Roasted Vegetables Recipe You Will Enjoy Tonight.
• An Amazing Italian Bean And Tuna Salad Recipe.
• This Ricotta Ravioli Recipe Is A Homemade Italian Classic.
• A Traditional Pasta Fagioli Recipe That Is Delicious.
• Pasta And Garbanzo Beans Are Great Anytime Of The Year.
• The Best Neapolitan Ragu Recipe You Will Ever Make.
• This Roman Chicken Cacciatore Recipe Is Authentic And Simple.
• A Tuscan Beans In Tomato Sauce Recipe Is A Taste Of Italy.
• The Best Saffron Risotto Recipe From Milan Has Great Flavor.
• A Squash Gnocchi Recipe That Tastes Like A Roman Autumn.
• Bruschetta With Fresh Tomatoes Couldn’t Be Tastier.
• The Best Farmers Market In Rome And Around Italy.
• Easy And Delicious Italian Vegetarian Stuffed Peppers With Rice Recipe.