Is anything more flattering on a Tuesday morning than Fredric Koeppel asking for the recipe for a meal you threw together for breakfast? Probably not.
Since the former food and restaurant critic of The Commercial Appeal and current wine reviewer of Bigger Than Your Head, asked me for more details about this frittata on social media within minutes of posting a picture and description on my social media, I figured it must be good enough to share more widely with my occasional readers.
This quick frittata makes a great meal for breakfast, lunch or dinner for one. Add a fresh green salad to make it dinner for two.
Cannellini Bean Frittata
Ingredients:
- 1/4 small onion, chopped
- 1 garlic clove, minced
- 1/3 can of cannellini beans, drained and rinsed
- 1/2 cup chopped parsley
- Olive Oil Spray
- 2 eggs, scrambled
- Kosher salt and black pepper to taste
- 5 grams shredded Parmigiano Reggiano cheese
Directions:
- Place rack at top level in oven preheated to broil.
- Spray an 8-9 inch skillet with olive oil on medium heat on the stove. Add onion and stir until softened. Add garlic and beans and stir evenly over the skillet surface for one minute.
- Stir, kosher salt, black pepper, and parsley into to egg and pour evenly over beans, etc.
- While egg is still soft in the skillet, evenly sprinkle cheese over the frittata and place skillet in the oven on the top rack to finish cooking for up to a minute. Remove skillet and plate frittata.
Protein: 29 g | Carbs: 36 g | Fat: 11 g
Place at the Table 