This frittata is a very simple dish that helps you clean the fridge in style. Enjoy its freshness and delicacy thanks to the use of seasonal vegetables like green beans and cherry tomatoes. Fresh basil simply brings me back to summer in Italy. I love it!
| Servings | Prep Time |
| 5 people | 20-25 minutes |
| Cook Time |
| 15-20 minutes |
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This frittata is a very simple dish that helps you clean the fridge in style. Enjoy its freshness and delicacy thanks to the use of seasonal vegetables like green beans and cherry tomatoes. Fresh basil simply brings me back to summer in Italy. I love it!
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Ingredients
- 15 oz. Green beans fresh
- 10-15 cherry tomatoes organic
- 10 Eggs Organic, cage-free
- 1/3 cup Milk
- 1/3 cup Italian parsley Fresh, minced
- 1/4 cup Fresh basil
- 3 tbsp Grana Padano Parmesan cheese
- 1/2 to 3/4 cup Your favorite cheese I used scamorza and caciocavallo from Italy
- 4 tbsp Extra-virgin olive oil
- salt and pepper to taste
Servings: people
Units:
Instructions
- Wash green beans and boil them in salted water for approximately 10 minutes. Also wash tomatoes, basil and parsley; set aside.
- After 10 minutes, drain green beans and allow to cool down in a bowl full of ice. This step will stop the cooking while also maintaining their vibrant green color.
- On a cutting board, mince scallion, basil and parsley. Clean garlic and set aside.
- When green beans have cooled down, chop them on the cutting board to 1/2 inch pieces.
- In a 15-inch skillet or frittata pan, add oil and sauté scallion and garlic until scallion turns transparent, and lightly golden. Now add green beans and a pinch of salt; continue cooking for 10 minutes, then remove the garlic and let cool down.
- In a mixing bowl, crack the eggs and whisk with salt, pepper and milk until light and fluffy (approximately 5 minutes).
- Now add basil, parsley, thinly sliced cheese, and tomatoes. I have used leftover cheese that my parents have brought from Italy, scamorza and caciocavallo from Puglia (see notes). However, this frittata is a very creative way to use ingredients in your fridge that are about to go bad, so feel free to use your favorite. Just keep in mind that goat cheese and feta cheese are very salty, so regulate salt accordingly.
- Dice tomatoes in quarters and add to the mix with also the green beans; mix well.
- On the stove, heat the same skillet that you have used to sauté the green beans (add oil if necessary). When the skillet is hot, pour the frittata mix and lower heat; cover and cook, slowly, for 10-15 minutes.
- When the top of your frittata starts to set up (approximately 15 minutes), flip with the help of the cover and cook the other side for a few more minutes.
- Let frittata rest for 5 minutes before serving.
Recipe Notes
I served my frittata with a side of green bean and cherry tomato salad. The vinaigrette was simple, with extra-virgin olive oil, balsamic vinegar, salt, pepper, basil and mint. Green beans were lightly boiled (10 minutes) and cooled down in ice, like for the frittata. With this salad, in fact, I wanted to create a meal that came full circle, by using the same ingredients in both the frittata and its side, while also respecting a sustainable, farm-to-table cooking. Scamorza: https://en.wikipedia.org/wiki/Scamorza Caciocavallo: https://en.wikipedia.org/wiki/Caciocavallo
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