Cheesy Spinach and Cannellini Bean Frittata with Salad and Crusty Bread

A delightful and quick frittata packed with eggs, cannellini beans, spinach, roasted red peppers, and melty mozzarella cheese, complemented by a fresh green salad and warm crusty bread.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $5.12/serving

Dietary

• Vegetarian
• High-Protein
• Nut-Free
• Pescatarian
• High-Fiber

Tags

• quick
• bake
• sauté
• healthy
• savory
• comfort food

Ingredients

• 4 tablespoon olive oil (divided)
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 5 ounce baby spinach
• 15 ounce cannellini beans (canned, rinsed and drained)
• 0.5 cup roasted red peppers (chopped, drained)
• 6 eggs (large)
• 0.25 cup milk
• 1 cup mozzarella cheese (shredded)
• 0.75 teaspoon salt (divided)
• 0.5 teaspoon black pepper (ground, divided)
• 0.5 teaspoon dried oregano
• 5 ounce mixed greens
• 1 cup cherry tomatoes (halved)
• 0.5 cucumber (diced)
• 2 tablespoon red wine vinegar
• 1 baguette (sliced)

Instructions

1. Preheat oven to 375°F. In a 10-inch oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the yellow onion and sauté for 3 to 5 minutes until softened.
2. Add minced garlic and sauté for 1 minute more until fragrant. Stir in the baby spinach and cook until wilted, about 2 to 3 minutes. Drain any excess liquid.
3. Stir in the cannellini beans and chopped roasted red peppers. Spread the mixture evenly in the skillet.
4. In a medium bowl, whisk together the eggs, milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and dried oregano until well combined.
5. Pour the egg mixture over the vegetables in the skillet. Sprinkle the mozzarella cheese evenly over the top.
6. Cook on the stovetop for 2 to 3 minutes until the edges of the frittata begin to set. Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the frittata is set and lightly golden.
7. While the frittata bakes, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, and diced cucumber.
8. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, remaining 1/4 teaspoon of salt, and remaining 1/4 teaspoon of black pepper to make the vinaigrette.
9. Drizzle the vinaigrette over the salad and toss gently to combine. Briefly warm the baguette slices in the oven during the last few minutes of the frittata's baking time, or serve at room temperature.
10. Once the frittata is done, let it rest for a few minutes before slicing and serving with the fresh green salad and crusty bread.

Notes

Leftovers of the frittata can be stored in an airtight container in the refrigerator for up to 3 days and enjoyed cold or reheated. Serve the salad freshly dressed for optimal quality.

Nutrition (per serving)

• Calories: 490
• Protein: 30.5 g
• Carbohydrates: 44.8 g
• Fat: 23.5 g
• Fiber: 9.2 g
• Sodium: 820 mg
• Saturated Fat: 7.5 g
• Sugar: 7.2 g
• Cholesterol: 280 mg