quick {and spicy} green bean & potato frittata

when i was growing up, my mom would often make us a quick green bean frittata when we were too hungry to wait for our food-this was a dish she would whip up in 15 minutes that always made us feel happy and full! the reason it became a green bean frittata was that there was always an abundance of them in our freezer (from the summer months) to be used for the popular “loobia polow” (or green beans with steamed basmati rice) all year round. these days when we are too hungry to wait for our food, i make my version of the green bean frittata with the addition of yellow potatoes and {sometimes} jalapeno peppers. it is so simple to prepare and so delicious that it rarely leaves any leftovers behind!
for 4 servings:
  • 4-5 large organic eggs
  • 2 cups cut green beans
  • 2 medium yellow potatoes, cooked, peeled, and cubed
  • 1 jalapeno pepper, thinly sliced (and de-seeded if you don’t want it too spicy)
  • 1-2 tbs vegetable oil (or butter)
  • sea salt and fresh ground pepper to taste
  • 1/4 cup shredded gruyere (or cheese of choice) cheese-optional
  • 3 tbs milk or cream
1. in a skillet heat the oil and add the green beans with salt & pepper to taste and sautee on med/high heat for about 7-10 minutes until softened and slightly crispy.


2. add the cooked cubed potatoes *(you can cook the potatoes very quickly in the microwave if you are in a time crunch)* and sliced jalapenos to the green beans and sautee for an additional 5-7 minutes on medium/high heat.


3. in a bowl whisk together the eggs and milk with a touch of sea salt, then pour the mixture over the beans & potatoes.


4. allow the eggs to cook on the bottom on medium heat for about 2-3 minutes then sprinkle with the cheese and put the skillet under the broiler in your oven for 2-3 minutes to cook the top and melt the cheese OR (for stovetop) : cut the frittata in half and flip each side carefully, then sprinkle with the cheese and allow the eggs to cook for another 2-3 minutes while the cheese melts.


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One thought on “quick {and spicy} green bean & potato frittata

  1. Pingback: Kevi’s {favorite} omelette {or frittata} with avocados and lime | Cooking Minette

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