No-Bake Veggie Frittata Recipe

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

August 3, 2012

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.

Original recipe

Red, White, Bean, and Basil Frittata

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

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.

In a small bowl, beat the eggs, basil, and a little salt and pepper.
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.