Frittata

Recipe

11 INGREDIENTS • 15 STEPS • 1HR

Frittata

Beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana?

Frittata

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana?

1HR

Total Time

$7.69

Cost Per Serving

Ingredients

Servings

4

US / Metric

10

to taste

to taste

1 dash

Maggi Seasoning

1/3 cup

Extra-Virgin Olive Oil

1 lb

Large Baby Potato, diced, cooked

1 2/3 cups

Button Mushrooms, halved

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

Nutrition Per Serving

VIEW ALL

Calories

836

Fat

28.9 g

Protein

44.3 g

Carbs

94.1 g

Frittata

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Cooking InstructionsHide images

step 1

Whisk Eggs (10) with Salt (to taste), Sriracha (to taste), and Maggi Seasoning (1 dash).

step 1 Whisk Eggs (10) with Salt (to taste), Sriracha (to taste), and Maggi Seasoning (1 dash).

step 2

Halve Button Mushrooms (1 2/3 cups).

step 3

Sauté Baby Potato (1 lb) in Extra-Virgin Olive Oil (2 Tbsp).

step 3 Sauté Baby Potato (1 lb) in Extra-Virgin Olive Oil (2 Tbsp).

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 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 5 Transfer to paper towel-lined plate to drain.

step 6

Thinly slice Onion (1).

step 7

Drain and rinse Red Kidney Beans (2 1/2 cups).

step 8

Roughly chop Fresh Cilantro (1/2 cup).

step 9

Sauté onion in Extra-Virgin Olive Oil (1 Tbsp) until translucent, then add red beans. Season with Salt (to taste) and Cayenne Pepper (to taste) to taste.

step 9 Sauté onion in Extra-Virgin Olive Oil (1 Tbsp) 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 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 Tbsp) 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 11 Add Extra-Virgin Olive Oil (2 Tbsp) 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 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 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 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!

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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