A frittata is one of the world’s most perfect foods. It’s a dish that is equally delicious for breakfast, lunch, or dinner.
It’s an inexpensive dish and easy to make as a frittata can make use of fully-cooked leftovers like say, last night’s Green Beans Almondine.
Almondine is a classic French preparation, and the word “almondine” is just a culinary term for garnishing with almonds.
If you have any leftover Green Beans Almondine, then use a cup of it in this recipe. If not, a recipe to make a one cup serving is included below.
Using green beans, sun-dried tomatoes, garlic, shallots, lemon zest, bacon, cheese, olive oil and lemon juice in this frittata, is like adding a salad to the whisked eggs without the leafy greens.
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Green Beans Almondine & Sun-Dried Tomatoes Frittata
5 large eggs, room temperature
1 cup mozzarella cheese, shredded, divided
1/4 cup heavy cream
4 thick slices smoked bacon, chopped into 1/2-inch slices
4 ounces green beans, trimmed, cut in to 3’s
2 tablespoons unsalted butter, divided
1/8 heaping cup raw sliced almonds
1 medium shallots finely diced
1 medium garlic cloves finely minced
1/2 teaspoon lemon zest
1/2 teaspoon freshly squeezed lemon juice
1/4 cup sun-dried tomatoes, sliced
Set baking rack 6 inches below broiler. Turn broiler to high setting.
In a large measuring cup add eggs and cream, whisk until incorporated. Add 1/2 cup of cheese and mix in. Set aside.
To a large heat proof skillet over medium-low heat add 1 tablespoon of butter, melt until lightly bubbling.
Next add the chopped green beans and cook stirring occasionally, about 3-4 minutes.
Next add the chopped shallots and garlic. Stir frequently an additional 1 to 2 minutes, until fragrant.
Add the sun-dried tomatoes, stir another 1-2 minutes.
Add the sliced almonds and continue stirring for an additional 2 minutes. Add the zest and lemon juice and mix in.
Remove from heat and add bean mixture to a small bowl. Let cool slightly, then mix in with whisked eggs.
To the same skillet over medium high-heat add chopped bacon and cook just until crispy, about 7-8 minutes.
Remove cooked bacon from skillet with a slotted spoon, allowing bacon fat to drip off. Add to egg mixture and mix in.
To the same large heat proof skillet over medium-high heat add the remaining butter and melt. Tilt pan and swirl so butter spreads evenly over surface of skillet.
Next add egg mixer. Using a spatula, softly spread bean – bacon mixture evenly throughout whisked eggs. Let cook for about 5-6 minutes or until egg mixture cooks, but center is still slightly soft.
Spread evenly 1/2 cup cheese over mixture. Place skillet under broil until cheese has melted to a golden brown color, about 3-4 minutes. Be careful not to burn the cheese.
Plate and serve. Store any leftovers in a air tight container. Frittata’s taste great as a leftover warmed up or served cold.
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