I don't even need to cook them.
I prefer them raw actually.
Last weekend we picked up mounds of them so the next two posts are dedicated to the long, thin, delicious bean!
We didnt want anything too heavy for dinner.
Meatless Wednesday you don't come often enough in our abode.
Enter the frittata.
"Hey mom, that looks like a quiche."
Essentially it is, minus the crust - less carbs!
I picked up a little tip from Rachel Ray who suggests to whip the egg whites in a separate bowl and then fold them into the egg yolks.
Seemed to work well, made the eggs nice and fluffy!
I'm Listening to: Roxanne - The Police
Yellow Bean Frittata
serves 4 (at least)
1 red bell pepper, diced
7 eggs, separated
1/2 c. milk
1/4 c. shredded asiago
1/2 c. shredded cheddar/mozz blend
1 tbsp. olive oil
salt and pepper
In a cast iron pan (or another oven proof pan) on medium heat add olive oil.
Toss in the beans (halved) and fry for a minute or two.
Add in the red pepper.
Meanwhile, separate the eggs into two bowls.
Whisk the egg white
until semi stiff (this is not in case you thought I thought it was haha)
Whisk the yolks and fold in the whites along with seasoning.
Add the eggs on top of the veggies.
Let the mixture set - about 2-3 minutes. During this time, using a silicone spatula, run around the edges so that more liquid can escape and set.
Sprinkle the top with the cheese mixture.
Toss into a preheated 325F oven for about 10-15 minutes