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Green Bean Frittata
Green beans, being a vital source of necessary antioxidants, vitamins and energy, should be a portion of everyone’s weekly meals. With the right culinary application, green beans don’t have to be the thing you eat last every time. *this dish is very versatile and makes great left overs for breakfast.
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Brunch and Lunch
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Ready in: 10 min - Cooking time: 20 min - Waiting time: 0 min
Ready in: 10 min - Cooking time: 20 min - Waiting time: 0 min
Rating
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Ingredients
For 4 people (
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- 2 cup(s) whole grain spaghetti, *or any left over pasta.
- 1 dash(es) nutmeg (optional)
- 4 eggs, lightly beaten
- 2 tablespoon(s) cold water
- 1 med, onion
- 2 cloves garlic finely chopped
- 2 cup(s) 1 cup whole, 1 cup chopped in 1 inch peices
- 1 med red bell pepper
- 1 cup(s) grated cheese, your choice
- 1 dash(es) salt/pepper
- 2 tablespoon(s) red pepper jelly
Directions
- Preheat oven to 350°F.
- Cook pasta according to package directions. Drain
- Sauté the whole green beans in the pan with some oil and seasoning till slightly tender.
- Arrange the whole sautéed beans on the bottom of a 9-inch pie plate that has been sprayed with non-stick cooking spray. Arrange the pasta on top of the green beans .
- Sauté the onions, garlic and chopped green beans and bell pepper till tender but still crisp and beans are bright green. Place vegetables over the pasta.
- Beat eggs will with the water till nice and airy; add seasonings, cheese. Spread the egg mixture over the top of the spaghetti so the mixture covers the frittata and some of it sinks between the spaghetti strands.
- Bake at 350°F for 20 minutes or until a knife inserted near the center comes out clean. Let frittata stand 5 minutes before serving. Gaze with red pepper jelly.
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