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.
Notes
A 19 oz (540 mL) can of pinto beans, drained and rinsed, yields 2 cups (500 mL) cooked beans. Check out our website for more info on cooking up a batch of dry pinto beans!
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
Great recipe! Looking for something different with protein and fiber and a little pizzazz- this is it. Made in iron skillet and baked in 350 oven for 15 minutes until just set. 5 stars
Thanks for the 5 star review! Glad you enjoyed the recipe!
In a deep, oven proof skillet over medium, heat oil and sauté garlic, onion and zucchini about 5 minutes, until tender. Add pinto beans.
3
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.
4
Place in preheated oven and bake for 10 minutes, or until top is lightly browned and eggs are set.
5
Remove and allow to sit for 2-3 minutes. Slice and serve hot.
Looks great. Am going to try it for supper tomorrow
Great recipe! Looking for something different with protein and fiber and a little pizzazz- this is it. Made in iron skillet and baked in 350 oven for 15 minutes until just set. 5 stars
Thanks for the 5 star review! Glad you enjoyed the recipe!