Bean & Veggie Frittata

The best use for leftover veggies is a frittata, and with the addition of beans, a fibre-rich, satisfying meal is ready in minutes. Add a salad and crusty bread along with our Mediterranean inspired version for a delicious vegetarian meal!

Course Breakfast & Brunch, Dinner & Main Course

Key Ingredient Beans

Dietary Need Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 241

Ingredients

1 Tbsp (15 mL) canola oil
2-3 cloves garlic, minced
1 small onion, diced
1 cup (250 mL) diced zucchini
1 bell pepper, any colour, diced
2 cups (500 mL) cooked or canned pinto beans, drained & rinsed
10 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

Instructions

Preheat oven to 400°F (200°C).
In a deep, oven proof skillet over medium, heat oil and sauté garlic, onion, zucchini and bell pepper for about 5 minutes, until tender. Stir in pinto beans.
In a bowl, whisk eggs with herbs. Pour over vegetable and bean mixture in the skillet and allow to set for 1-2 minutes. Evenly sprinkle diced tomatoes, olives and cheese over top.
Bake in preheated oven for about 20 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!

Nutrition