Ingredients
Method
- 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!
Notes
Leftover frittata can be kept in an air-tight container in the fridge for about 3 days.
Frittata can be eaten cold, brought to room temperature, or gently reheated in a 325 degree oven for a few minutes until warm.