Green Bean Frittata


The last of my CSA green beans! At least, until next week :)

I adapted this recipe fairly significantly from Martha Stewart’s original version. I used 4 eggs instead of 8, added milk and potatoes, replaced fontina cheese with aged cheddar, and completely cut out the ham. I also added italian spices. You don’t need to use an oven-safe pan–a casserole dish would work just as well–but it does decrease the number of dishes to wash.

If you can stand to turn on your oven in the summer heat, this frittata is a great option. Serves roughly 4, depending on the hunger of your guests and the availability of side dishes.

2 teaspoons olive oil

1 pound green beans, ends trimmed and cut into 1 inch pieces

3 green onions, chopped roughly

2 potatoes, peeled and sliced into thin rounds

4 large eggs

2 cups milk

1 cup shredded aged cheddar

1 tablespoon italian spices

Salt and pepper, to taste

Preheat oven to 350 degrees. Cook the potatoes in boiling water for 5 minutes, then drain and rinse under cold water. Heat the oil in a pan (oven-safe, if you have one) over medium-high heat, and add the green beans and green onions. Cook until they begin to brown, then set aside in the now-empty potato pot. Place the potato rounds in the bottom of the oven-safe pan, followed by the green bean mixture.

Beat the eggs in a medium bowl. Add the milk, cheddar, italian spices, salt, and pepper, and mix. Pour into the oven-safe pan. Transfer to oven and bake until the frittata is set and beginning to brown on the top, about 25-30 minutes. Remove from oven and dig in!

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