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RECIPE
11 INGREDIENTS15 STEPS1HR

Frittata

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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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Beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana?

1HR

Total Time
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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10
to taste
to taste
1 dash
Maggi Seasoning
1/3 cup
Extra-Virgin Olive Oil
3 cups
Large  Baby Potatoes , diced, cooked
6 oz
1
Medium  Onion , thinly sliced
to taste
Cayenne Pepper
2 1/2 cups
Red Kidney Beans , drained, rinsed
or Beans of choice
1/2 cup
Fresh Cilantro , roughly chopped
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Nutrition Per Serving
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CALORIES
836
FAT
28.9 g
PROTEIN
44.3 g
CARBS
94.1 g

Directions

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Step 1
Whisk Egg (10) with Salt (to taste), Sriracha (to taste), and Maggi Seasoning (1 dash).
Step 2
Halve Button Mushroom (6 ounce).
Step 3
Sauté Baby Potato (16 ounce) in Extra-Virgin Olive Oil (2 tablespoon).
Step 4
Add button mushrooms and satué with Salt (to taste) and Cayenne Pepper (to taste) until mushrooms are cooked through, about 2 minutes.
Step 5
Transfer to paper towel-lined plate to drain.
Step 6
Thinly slice Onion (1).
Step 7
Drain and rinse Red Kidney Beans (16 ounce).
Step 8
Roughly chop Fresh Cilantro (1/2 cup).
Step 9
Sauté onion in Extra-Virgin Olive Oil (1 tablespoon) until translucent, then add red beans. Season with Salt (to taste) and Cayenne Pepper (to taste) to taste.
Step 10
Add the onion and bean mix to the potato and mushroom mix, then add the cilantro and stir to combine.
Step 11
Add Extra-Virgin Olive Oil (2 tablespoon) to a medium-hot cast iron or nonstick pan. Add half of the whisked eggs, cook until the bottom of the eggs have just set, then turn heat to low.
Step 12
Add the bean mix, spread out evenly.
Step 13
Add the second half of the eggs, then shake the pan to make sure everything is properly distributed and coated.
Step 14
Cover the pan and cook very slowly on the stove top until all the eggs have set; slide out to a plate, return upside down to the pan, cook another minute.
Step 15
To serve, slide out of the pan as is and onto a serving platter, or turn upside down onto a serving platter; serve hot or at room temperature as snack, appetizer, or main course. Enjoy!

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Nutrition Per Serving
Calories
836
% Daily Value*
Fat
28.9 g
37%
Saturated Fat
6.3 g
32%
Trans Fat
0.0 g
--
Cholesterol
455.7 mg
152%
Carbohydrates
94.1 g
34%
Fiber
19.6 g
70%
Sugars
4.9 g
--
Protein
44.3 g
89%
Sodium
325.4 mg
14%
Vitamin D
2.5 µg
12%
Calcium
171.2 mg
13%
Iron
11.1 mg
62%
Potassium
1820.5 mg
39%
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