Ingredients
Blistered Green Bean and Corn Frittata
- 3 TBSP Extra-virgin olive oil
- 4 oz Green beans trimmed and cut into 1-inch pieces
- 1 Shallot thinly sliced
- 1/2 cup Corn on the cob kernels sliced off
- 1 pint Cherry tomatoes halved
- Salt to taste
- Black pepper to taste
- 2 TBSP Red-wine vinegar
- 2 TBSP Fresh parsley chopped
- 4 Eggs beaten
Fruit:
- 1 cup fresh Fruit washed and prepared as needed (berries, melon, or citrus segments)
OJ:
- 16 oz Orange juice cold
Instructions
- Prepare the ingredients as instructed above.
- Preheat oven (if broiling): Preheat broiler or set oven to 375°F (190°C) if finishing the frittata in the oven.
- Blister green beans: Heat half the olive oil in an ovenproof nonstick or cast iron skillet over medium-high heat. Add green beans and cook, stirring occasionally, until blistered and lightly browned, about 3–4 minutes.
- Sauté aromatics: Lower the heat to medium. Add shallot and corn to the skillet. Season with salt and black pepper. Cook for another 3–4 minutes, stirring often, until softened and golden in spots.
- Cook frittata: Pour egg and parsley evenly over the vegetables. Season with salt and pepper. Cook on the stovetop for 2–3 minutes until edges are set. Transfer to the oven or broiler and cook for 3–5 minutes, until puffed and golden. Then portion.
- In a bowl mix the tomato with remaining oil, vinegar and salt and pepper.
- Serve frittata with tomato salad, fruit, and orange juice. Enjoy!
Nutrition
Calories: 586kcal | Carbohydrates: 64g | Protein: 18g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 173mg | Potassium: 1484mg | Fiber: 7g | Sugar: 44g | Vitamin A: 3240IU | Vitamin C: 186mg | Calcium: 139mg | Iron: 5mg
Blistered Green Bean and Corn Fritata
Ingredients
Blistered Green Bean and Corn Frittata
- 3 TBSP Extra-virgin olive oil
- 4 oz Green beans trimmed and cut into 1-inch pieces
- 1 Shallot thinly sliced
- 1/2 cup Corn on the cob kernels sliced off
- 1 pint Cherry tomatoes halved
- Salt to taste
- Black pepper to taste
- 2 TBSP Red-wine vinegar
- 2 TBSP Fresh parsley chopped
- 4 Eggs beaten
Fruit:
- 1 cup fresh Fruit washed and prepared as needed (berries, melon, or citrus segments)
OJ:
- 16 oz Orange juice cold
Instructions
- Prepare the ingredients as instructed above.
- Preheat oven (if broiling): Preheat broiler or set oven to 375°F (190°C) if finishing the frittata in the oven.
- Blister green beans: Heat half the olive oil in an ovenproof nonstick or cast iron skillet over medium-high heat. Add green beans and cook, stirring occasionally, until blistered and lightly browned, about 3–4 minutes.
- Sauté aromatics: Lower the heat to medium. Add shallot and corn to the skillet. Season with salt and black pepper. Cook for another 3–4 minutes, stirring often, until softened and golden in spots.
- Cook frittata: Pour egg and parsley evenly over the vegetables. Season with salt and pepper. Cook on the stovetop for 2–3 minutes until edges are set. Transfer to the oven or broiler and cook for 3–5 minutes, until puffed and golden. Then portion.
- In a bowl mix the tomato with remaining oil, vinegar and salt and pepper.
- Serve frittata with tomato salad, fruit, and orange juice. Enjoy!
Nutrition
Calories: 586kcalCarbohydrates: 64gProtein: 18gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.04gCholesterol: 327mgSodium: 173mgPotassium: 1484mgFiber: 7gSugar: 44gVitamin A: 3240IUVitamin C: 186mgCalcium: 139mgIron: 5mg
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