Sunday Supper & More

White bean and vegetable frittata

(Food Styling/Lisa Falso; Erik Jacobs for The Boston Globe)
February 24, 2010

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Serves 4

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

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.

Necee Regis


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