Blistered Green Bean & Feta Frittata
Asparagus seems to get all the long green veggie breakfast love. So why not switch it up and use those summer green beans in this Blistered Green Bean & Feta Frittata! It’s so easy to assemble! You’ll be digging in in no time!
Jump to RecipeBlistered Green Beans & Eggs
Green Eggs & Ham by Dr. Seuss was one of my favorite childhood books growing up! Although these days I would rather not eat eggs dyed green. I will however, eat green beans and eggs any day of the week. Frittata is my favorite breakfast item when I’m in the mood to have veggies for breakfast. They’re many different variations and you can add more vegetables if you like. This frittata is meant to be simple and just use up the abundance of green beans from that summer season!
Green Bean Are In Season!
Green beans season usually runs through October so there’s plenty of time it make this Blistered Green Bean & Feta Frittata. You can use green, yellow, or purple beans! They all taste great. I just used green because that’s what I grew in my garden this year. Thankfully, fresh green beans are usually in stock at the grocery store all year long! So if this frittata becomes your new favorite, it can easily be made any time of the year!
One pan meal!
Who doesn’t love a one pan meal!? This whole thing cooks in an oven safe pan making it a breeze to make! While the vegetables cook in the pan you whisk the eggs with little cream. Then pour over the eggs and it’s in and out of the oven in about 15 minutes flat! I simply serve it with a salad, potatoes, fresh fruit, or by itself! This Blistered Green Bean & Feta Frittata is perfect for feeding a crowd! Or make it as part of your meal prep for the week, frittata reheats well! I hope you love this recipe! If you make this Blistered Green Bean & Feta Frittata comment below and let me know what you think!
Blistered Green Bean & Feta Frittata
Ingredients
- 12 large eggs
- 3 tbsp heavy cream
- 1 lb green beans trimmed, dried, and cut in half.
- 1/2 cup crumbled feta divided
- 1/2 cup diced onion
- Salt
- Pepper
- Oil
Instructions
- Combined all 12 eggs, a large pinch of salt, pepper and cream in a large bowl. Whisk very well to combine! You can use a hand mixer on low if that’s easier. Egg mixture should be light yellow with no visible streaks of white.
- Preheat your oven to 425 degrees.
- Heat a large 12 inch cast iron or oven safe skillet over medium heat.
- Once your pan is hot, add a tbsp of oil, diced onion, pinch of salt, and pepper. Sauté about 5 minutes until onions are soft and translucent, stirring occasionally.
- Once onions are soft, remove them from the pan and set aside.
- In the same pan, add in a tablespoon of oil and green beans with a pinch of salt and pepper. Stir and then let green beans cook undisturbed for 5-8 minutes until beans start to get brown and charred.
- Once beans start to get brown and blistered, give the beans a good stir and cook 3-4 minutes longer, until mostly tender.
- Once beans are blistered and tender, add onions back to the pan. Stir and then spread the vegetables out in the pan in an even single even layer.
- Sprinkle over 1/4 cup of the feta cheese.
- Pour egg mixture into the pan and gently stir to make sure eggs are distributed evenly. Let eggs set up in pan for about 1 minute.
- Sprinkle remaining feta over the top. Carefully transfer pan to preheated oven and bake for 10-15 minutes! Keep and eye on it, eggs cook quickly!
- Frittata is ready to come out when it’s puffy, set,and still a little jiggly I’m the center.
- Remove frittata from oven, transfer to a cooling rack and let cool about 5-10 minutes before serving.
- Serve with sides of your choice and enjoy!