I have a little game that I play when I am very low on groceries, can I make an exciting meal out of these few scattered ingredients? It's a challenge that I actually enjoy plus I can't stand wasting food (when veggies go bad, oh how it kills me!) so this is a great way to make sure the fridge gets cleaned out each week.
This frittata was born out of some green beans that needed to be eaten asap and a bowl of gorgeous eggs. I added some rice to make it extra filling and I'm pleased to say it was quite tasty. I'm looking forward to getting my herbs going (I'm so late) so that I can add even more flavor to these last minute kitchen improvisations.
Roasted Garlic and Green Bean Frittata
- two handfuls green beans, trimmed
- 1 tbs toasted sesame oil
- 2 tbs Braggs or soy sauce
- 1 tsp brown rice vinegar
- 4 cloves garlic, sliced
- 6 eggs
- 1/4 c milk
- 1/4 c diced onion
- 2 tsp grated ginger
- 1 c cooked rice
- 2 tbs butter or oil
- 1/2 c grated mozzarella
- salt and pepper to taste
Preheat the oven to 400 degrees. Cook rice (or even better use leftover rice). I cooked mine while I prepped everything and roasted the beans and the timing worked out perfectly.
Whisk together Braggs/ soy sauce, sesame oil, and rice vinegar. Place beans and sliced garlic in a baking dish or tray and toss with soy sauce mixture. Roast in the oven for 10-15 minutes, toss and roast for an additional 5-10 minutes until just tender. Keep the oven heating. *I also chopped my beans into one inch pieces after they were roasted for my little guy.
Beat the eggs with the milk and salt and pepper.
Heat butter or oil over medium heat in a heavy oven safe frying pan, cast iron works like a charm. Saute the diced onion with grated ginger for a few minutes until just translucent. Add the rice and saute for another minute. Add the green beans and garlic along with any juices.
Pour the egg mixture over everything, quickly pushing the fillings around to be spread evenly before the eggs sets up. Top with the grated cheese and reduce the heat to low. Cook until the mixture starts to set up, about 10-15 minutes.
Transfer the frying pan into the 400 degree oven and bake until it begins to brown on top, about 5-10 minutes. Remove from oven and allow to cool, just for a minute. If you are brave (like me!) you can turn the whole thing out onto a serving platter for a nice presentation at the table. Loosen the edges first with a knife.
This dish is great because it can be breakfast, lunch, or even dinner depending on the sides. It's also delicious both warm and at room temperature. Little Smith and I shared ours at lunch, his version with browned carrots and mine with a simple salad.
Big Smith polished off the rest the next morning, impressive since it was a giant portion! Happy bellies for the whole family... and officially time for some new groceries.