This spinach and white bean frittata combines eggs, tender spinach, creamy white beans, and Parmesan for a simple, satisfying dish. The beans add heartiness, while the spinach brings a fresh balance.
Packed with high-quality protein, fiber, and essential vitamins like iron and folate, it supports energy, digestion, and overall wellness.
Baked until lightly golden, it can be served warm or at room temperature, making it a versatile option for breakfast, lunch, or a light dinner. Easy to prepare and full of familiar flavors, it delivers both comfort and nourishment in every bite.
Spinach and White Bean Frittata
Ingredients
2 Tbsp Olive Oil
1 Small Onion, chopped
1 lb Fresh or Frozen Spinach
Salt and Pepper
8 Eggs, beaten
1 Cup Parmesan Cheese, grated
2 Cups Canned White Beans
1 tsp Dried Basil
Steps
1) Heat olive oil in a large ovenproof skillet over medium heat.
2) Add onion and cook until softened.
3) Increase heat to medium-high and add spinach a handful at a time. Season with salt and pepper.
4) Cook until spinach is wilted and excess liquid has evaporated.
5) In a bowl, combine eggs, Parmesan cheese, salt, and pepper. Beat well.
6) Drain and rinse the canned white beans thoroughly.
7) Add beans and basil to the spinach mixture. Reduce heat to low.
8) Pour egg mixture into the skillet and tilt to distribute evenly. Cook until eggs are barely set.
9) Set broiler to high and place oven rack about 4 inches from heat.
10) Transfer skillet to broiler and cook until the top is golden brown.
11) Cut into wedges and serve.
