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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

Original recipe

No-Bake Veggie Frittata Recipe

Ingredients

  1. 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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