This easy frittata with green beans, walnuts, mushrooms, olives, and a bit of feta cheese is a quick breakfast or brunch meal that can be made with as many or as few ingredients as you have at hand. It's great hot or cold, which makes it a terrific dish for picnics, potlucks, and road trips!
I added the last little bit of a delicious French feta I had, but feel free to add no cheese, or any other cheese you prefer. Or stir in any kind of pesto after adding the eggs. I typically don't care for meat, especially at the first meal of the day, but you can definitely add smoked trout, sausage, proscuitto, diced chicken, or whatever other meat you want.
Frittata: Green Beans, Mushrooms, Walnuts, Olives
makes: 3 servings
- 6 eggs
- 1 handful green beans, blanched
- 1 shallot (or small onion), sliced
- 6-8 crimini mushrooms, sliced (or any other mushrooms)
- 1/4 cup walnut halves
- 1 jalapeno, sliced
- 1/4 cup whole pitted olives
- 1 tsp. salt
- 1 tbsp. olive oil
- Heat the olive oil in a pan/skillet on medium heat. Crack the eggs into a bowl and lightly beat with a fork.
- When the oil is heated, add the sliced mushrooms and shallots. Sauté.
- Turn the heat to low, add the eggs and quickly swirl the pan to spread the eggs in the entire pan.
- Turn the heat up to medium and arrange the remaining vegetables and walnuts around the pan so they're all more or less in a single layer. Arrange the feta between all the vegetables.
- Cook until the egg custard is set, about 7-10 minutes, occasionally swirling the pan so the eggs in the centre run around the sides.
- Turn the heat off and transfer the frittata to a plate or cutting board.
- Cut into wedges and serve with bread, roasted potatoes, other roasted vegetables, or a salad. Store leftovers in the fridge for up to a day.