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Green Bean Frittata with Gouda & Parmesan Cheeses

Ingredients

1 lb. frozen or fresh green beans, trimmed and cut into 1-inch pieces, cooked and drained*
2 tablespoons butter
1 cup medium onion, chopped
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
4 large eggs, lightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 cup (4 oz.) shredded Gouda or Edam cheese
3/4 cup (3 oz.) grated Parmesan cheese

  

Directions

PREHEAT oven to 350° F. Grease 9-inch springform pan. Wrap foil around bottom of pan.

MELT butter in medium skillet over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Place in large bowl. Add beans, evaporated milk, eggs, flour, Worcestershire sauce and black pepper; stir well. Stir in cheeses. Pour mixture into prepared pan.

BAKE for 35 to 40 minutes or until knife inserted in center comes out clean. Let cool for 10 minutes. Run knife around edge of frittata; remove side of springform pan. Serve warm with tomato sauce or white (béchamel) sauce.

*NOTE: To save time, 2 cans (14.5 oz. each) green beans, unheated and drained, can be substituted for the fresh or frozen beans.

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Green Bean Frittata with Gouda & Parmesan Cheeses

(5 stars based on 5 reviews)
Green Bean Frittata with Gouda & Parmesan Cheeses is a savory baked egg dish that is perfect for brunch, lunch or dinner. Cut the warm frittata into wedges and serve with your favorite tomato sauce or white sauce. It has great color and texture too!
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Green Bean Frittata with Gouda & Parmesan Cheeses

Ingredients:

1 lb. frozen or fresh green beans, trimmed and cut into 1-inch pieces, cooked and drained*
2 tablespoons butter
1 cup medium onion, chopped
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
4 large eggs, lightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 cup (4 oz.) shredded Gouda or Edam cheese
3/4 cup (3 oz.) grated Parmesan cheese

Directions:

PREHEAT oven to 350° F. Grease 9-inch springform pan. Wrap foil around bottom of pan.

MELT butter in medium skillet over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Place in large bowl. Add beans, evaporated milk, eggs, flour, Worcestershire sauce and black pepper; stir well. Stir in cheeses. Pour mixture into prepared pan.

BAKE for 35 to 40 minutes or until knife inserted in center comes out clean. Let cool for 10 minutes. Run knife around edge of frittata; remove side of springform pan. Serve warm with tomato sauce or white (béchamel) sauce.

*NOTE: To save time, 2 cans (14.5 oz. each) green beans, unheated and drained, can be substituted for the fresh or frozen beans.

Estimated Times:

Prep Time: 20 minutes
Cooking Time: 40 minutes
Cooling Time: 10 minutes

Servings: 12

This recipe is:

Low CalorieLow SodiumVegetarian

In this recipe:


Review This Recipe
  • Star(s)

    Green Bean Fritta with Gouda and Parnesan Cheese

    Carole Finney from HARRISVILLE, OH

    I was a little wary of trying this dish, but we really like quiche and it reminded me so much of one. It is really delicious. We really liked the green beans in it, it was different, but made the meal with a salad. Nothing else was needed, everyone took seconds.

  • Star(s)

    Delicious!

    Phyllis Musicar-Wight from Escondido, CA

    This green bean fritatta was delicious. I made a few substitutions, I used Eggbeaters instead of regular eggs, and also used Carnation fat free evaporated milk. Everyone, including me, was happy with the results.

  • Star(s)

    Delicious light supper

    Michelle Pokorny from Moscow, ID

    We used frozen french-cut green beans for the frittata and served both tomato and bechamel sauce. The tomato sauce looked prettier and gave it more zing, but with the bechamel it approached comfort-food.

  • Star(s)

    Easy dinner or breakfast

    Tota Shultz from BRUNSWICK, MD

    I make this for dinner and my family love this. We ate this with hot sauce because the weather is cold outside right now. My family ask me to make this more often.

  • Star(s)

    A beatiful presentation

    Susan Campbell from GRASS LAKE, MI

    After presenting this dish to my family last night, here are some of their comments: A little light on flavor, Next time add a few diced potatoes, Use a different cheese. I love Frittata and would give it a 5, but the others all said 4...of course there wasn't a scrap left, so that says something. It did look beautiful, all crispy and golden brown. Try it, and don't be afraid to use variations. I will definitely make this again.


Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 servings

  • Calories: 140
  • Calories from Fat: 80
  • Total Fat: 9g (14% of DV)
  • Saturated Fat: 5g (26% of DV)
  • Cholesterol: 95mg (32% of DV)
  • Sodium: 240mg (10% of DV)
  • Carbohydrates: 6g (2% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 3g
  • Protein: 9g
  • Vitamin A: 8% of DV
  • Vitamin C: 4% of DV
  • Calcium: 20% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

This recipe is:

Low CalorieLow SodiumVegetarian

In this recipe:


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