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No-Bake Veggie Frittata Recipe

Healthy and Patriotic: Red, White, Bean, and Basil Frittata

In the midst of Olympic fever, here's an easy breakfast dish you can whip up for a crowd. Made with red, white, and bluish ingredients, you can root on Michael Phelps and Misty May-Treanor with every savory bite.

Made with sweet cherry tomatoes, cubes of mozzarella cheese, black beans, and purple basil from my garden, this high-protein dish is bursting with savory flavor. Pair your under-200-calorie piece with whole wheat toast or a side salad for the perfect breakfast, lunch, or even dinner.

Keep reading for this simple recipe that takes under 30 minutes.

Red, White, Bean, and Basil Frittata

Red, White, Bean, and Basil Frittata

No-Bake Veggie Frittata Recipe

Ingredients

1 tbsp. olive oil
2 cups cherry tomatoes, halved
1 cup black beans
8 eggs
1 tbsp. fresh basil leaves, chopped (I used purple basil)
Salt and pepper
2 oz. mozzarella cheese, cubed

Directions

  1. Pour the olive oil in a small pan and add the tomatoes and beans. Sprinkle with a little salt and pepper and sauté for five minutes on medium-low heat. Lower heat to low for two minutes.
  1. In a small bowl, beat the eggs, basil, and a little salt and pepper.
  2. Slowly pour the egg mixture into the pan with the tomatoes and beans. Add the cheese and give it a few stirs. Cover and let cook for 15 to 20 minutes or until the frittata puffs up slightly and is totally cooked on top.
  1. Place the frittata on a large plate, cool for a few minutes, cut into eight wedges, and serve warm.

Makes eight servings.

Source: CalorieCount

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