Frittata aux haricots noirs, épinards et lime

Black Bean, Spinach and Lime Frittata

Preparation time : 15 minutes
Cooking time : 30 minutes
Servings : 6


Ingredients

  • Si Facile Black Beans, well rinsed and drained - 1 jar of 500 ml 
  • Eggs - 8
  • Tabasco type sauce - 1 tsp
  • Olive oil - 2 tbsp
  • Onion, diced - 1
  • Chopped garlic cloves - 3
  • Vegetable broth - 1/4 cup
  • Juice of one lime
  • Zest of a lime
  • Spinach – 142 g
  • Thyme - 1 tbsp
  • Rosemary - 1 tsp
  • Cherry tomatoes, halved - 1 cup
  • Chopped green onions - ¾ cup
  • Grated cheddar cheese - 1 ½ cups
  • Salt and pepper - to taste
Preparation
  1. Place rack in center of oven. Preheat oven to 350°F (180°C).
  2. Oil a 9-inch round pan.
  3. In a large bowl, whisk together the 8 eggs and the Tabasco.
  4. Pour the egg mixture into the round mold.
  5. Bake for about 10 minutes (remove from the oven when the edges are cooked and the middle is still liquid).
  6. Meanwhile in a frying pan, cook the onion in the oil until soft and add the garlic. Cook for 2 minutes.
  7. Add vegetable broth, lime juice, zest, spinach, black beans, thyme and rosemary to the pan. Season with salt and pepper. Cook for about 5 minutes, until spinach is cooked and broth has evaporated by half.
  8. In the dish containing the eggs, add the mixture from the pan to the center.
  9. Distribute the tomatoes and green onions.
  10. Sprinkle the dish with cheese.
  11. Bake for about 15 minutes until the center of the dish is cooked. The tip of a knife should come out clean.
  12. Cook for 5 minutes under the grill (broil) to brown the cheese. Enjoy!

Notes

Even better to replace the Tabasco with fresh peppers!
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