Red, White, Bean, and Basil Frittata
Try this Red, White, Bean, and Basil Frittata recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- salt and pepper
- 8 eggs
- 1 cup black beans
- 1 tbsp. olive oil
- 2 cups cherry tomatoes halved
- 1 tbsp. fresh basil leaves chopped (i used purple basil)
- 2 oz. mozzarella cheese cubed
- Carbohydrate 113.304590044897 g
- Cholesterol 75.488 mg
- Fat 46.4562400010225 g
- Fiber 23.0639997313256 g
- Protein 68.6622200167772 g
- Saturated Fat 15.2279980002632 g
- Serving Size 1 1 recipe (1586g)
- Sodium 1471.33357291856 mg
- Sugar 90.2405903135713 g
- Trans Fat 2.08772800023291 g
- Calories 1124 calories
Pour the olive oil in a small pan and add the tomatoes and beans. Sprinkle with a little salt and pepper and sauté for five minutes on medium-low heat. Lower heat to low for two minutes. In a small bowl, beat the eggs, basil, and a little salt and pepper. Slowly pour the egg mixture into the pan with the tomatoes and beans. Add the cheese and give it a few stirs. Cover and let cook for 15 to 20 minutes or until the frittata puffs up slightly and is totally cooked on top. Place the frittata on a large plate, cool for a few minutes, cut into eight wedges, and serve warm. Makes eight servings. Source: CalorieCount
