Spring Green Bean Frittata with Mushroom & Parmesan
Spring makes me craaaaave fresh veggies. I love beautiful morning dishes, and this elegant frittata brings both the crispness of spring veggies and the beauty of a classic dish. I made this in about 20 minutes one evening and was able to heat it up in 5 minutes every morning for a quick, balanced, and inspiring breakfast. Top with extra parmesan or even a hefty dollop of full-fat sour cream. 2 slices pair beautifully with fresh fruit, gluten-free sourdough toast, or any of the muffin recipes I have here. There’s no need to pre-cook any of the veggies, except the green beans. And even these are just a brief blanch in salted water. You’re welcome to add more eggs or cheese for a higher protein option. Play and swap with other produce too. A frittata is simply a more beautiful scramble or omelet ;). Keep it easy!
Chef Tips: use scissors to trim your green beans and cut on an angle for a prettier result. Salt your blanching water well, but don’t keep them in there for too long! For the onion, allow the tail to stay attached to the onion slices, don’t separate them. This allows for a more aesthetic result and the search for the rarer, tasty onion-filled bites.
RECIPE
MACROS
12g protein ~ 10g fat ~ 6.5g carbs
per slice
makes 1 Frittata with 6 slices
Ingredients
5 Eggs, pasture-raised
1 cup (or more) Parmesan, grated
6-8 Bella Mushrooms, organic & chopped
½ lb Green Beans, organic
1 Yellow Onion, organic
2-3 tbsp Parsley, organic & diced
Olive Oil
Sea Salt, to taste
Instructions
Preheat oven to 350 degrees.
Wash all produce.
Bring a large pot of water to a boil with a pinch of salt. Prep a bowl of cold water, add ice to cool it.
Trim Green Beans and then add to boiling water for 1-3 min for a quick blanch. Watch for the brightening of color. Once slightly tender, scoop out and drain, then immediately place in cold water to stop cooking. Once neutral, pull out of water and use scissors to cut each bean into 2-3 bite-sized pieces.
Chop your Mushrooms and dice your Parsley, then slice your Onion. I like to slice my onions from head to tail and then follow the natural ribbons. To make it prettier, allow some of the slices to remain attached to the tail. They make little Onion flower petals. Add all to a large bowl.
Whip your Eggs and pour over your veggies in your bowl. Add the Green Beans, the grated Parmesan, and a pinch of Sea Salt. Gently mix.
Use the Olive Oil to coat a round baking dish and pour your egg and veggie mix in, smoothing out evenly.
Sprinkle the top with a little more sea salt and then place in the oven to bake for 30-35 min or until browning nicely on top. I cover mine with a piece of parchment to protect it a bit.
Serve with an additional heavy grating of Parmesan over the top. Stores beautifully in the fridge or freezer for breakfast the rest of the week!
