I love eating eggs in all forms and shapes, but frittata and soft boiled eggs are my two favourite ways to eat them for breakfast. I don’t like spending too much time cooking in the morning, so this green bean frittata is perfect because there aren’t many ingredients to chop up, and if I have some leftover cooked green beans, it’s even quicker.
Here’s what you’ll need for the green bean frittata:
- 1 spring onion, chopped finely
- a few slices of chorizo (I buy mine from the farmer’s market, so it’s all natural). chopped
- around 4 tsp of butter or extra virgin olive oil
- a cup of green beans, tips cut off and sliced to 1 inch pieces
- 4 eggs
- a pinch of chimichurri spices (optional)
- salt and pepper
Recipe serves 2.
Instructions:
- Melt half of the butter in a pan, add the spring onion and chorizo, and cook until the onion softens (around 5 minutes).
- Add the beans and cook for 10 minutes. If you’re using leftover green beans, you can skip to the next step straight away.
- Beat the eggs. Pour all the vegetables into the bowl with the eggs and mix to coat the vegetables with the egg mixture.
- Melt the remaining half of the butter in the pan and add the egg and vegetable mixture. Cover the lid and cook until the frittata is completely thickened up.
- Once it’s ready, take off the lid, remove from the fire, and leave to stand for a few minutes. It will solidify and will be so much easier to slice and transfer to the plates for serving.
Enjoy!
Two more frittata recipes to try:
Mushroom and Zucchini Frittata
Frittata with Red Peppers and Chorizo
I like serving the frittata with some leftover steamed broccoli, with some sourdough bread and butter, or with a tiny salad.
Simply yours,
Vita xx
Never miss a post!
Join the others who've found my articles helpful! Get DIY beauty, delicious recipes, motivation and so much more straight in your inbox.