Bean & Veggie Frittata
The best use for leftover veggies is a frittata, and with the addition of pinto beans, a fibre-rich, satisfying meal is ready in minutes! Enjoy our Mediterranean inspired version.
- Serving Size 1/4 of recipe
- Calories 444
- Fat 24 g
- Saturated Fat 9 g
- Cholesterol 405 mg
- Carbohydrate 30 g
- Fibre 8 g
- Sugars 3 g
- Protein 28 g
- Sodium 900 mg
- Potassium 838 mg
- Iron 5 mg
- 1 Tbsp (15 mL) canola oil
- 2-3 cloves garlic, minced
- 1 small onion, diced
- 1 cup (250 mL) diced zucchini
- 1 can (19 oz/540 mL) pinto beans, drained & rinsed
- 8 eggs, lightly beaten
- 1 tsp (5 mL) dried basil
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) dried thyme
- 1-2 tomatoes, diced
- 1/2 cup (125 mL) pitted, sliced olives (Kalamata, black, green)
- 1 cup (250 mL) crumbled feta or other grated cheese
Preheat oven to 400°F (200°).
In a deep, oven proof skillet over medium, heat oil and sauté garlic, onion and zucchini about 5 minutes, until tender. Add pinto beans.
In a bowl, whisk eggs with herbs. Pour over vegetable and bean mixture and allow to set for 1-2 minutes. Evenly sprinkle diced tomatoes, olives and cheese over top.
Place in preheated oven and bake for 10 minutes, or until top is lightly browned and eggs are set.
Remove and allow to sit for 2-3 minutes. Slice and serve hot.
Exact measurements for a frittata is not really necessary, simply a guide for what ever you have on hand!
Looks great. Am going to try it for supper tomorrow