Super easy spinach and green beans frittata perfect for breakfast or as lunch box filler

A super easy and delicious spinach and green Beans frittata (no milk) perfect to add vegetables to your breakfast or for an easy lunch box idea.

A frittata is a versatile, protein-packed dish that can be enjoyed for breakfast, lunch, or dinner.

This version combines spinach and green beans, bringing together the mild, earthy notes of spinach with the slight crunch and sweetness of green beans. The result is a simple yet flavorful dish that’s easy to prepare and packed with nutrients.

This recipe offers two cooking methods:

1. Fried in a skillet for a slightly crisp exterior.
2. Baked in the oven for an evenly cooked, fluffy texture.

Ingredients

• 6 large eggs
• 1 cup baby spinach, chopped
• 1 cup green beans, trimmed and chopped into small pieces
• 1 teaspoon grated parmesan
• 2 tbsp olive oil (I use extra virgin olive oil)
• black pepper to taste
• Salt to taste

Method 1: Stovetop (Fried) Frittata

The most traditional way to make frittata is by pan frying it.

Prepare the eggs: In a bowl, whisk the eggs with black pepper, salt and parmesan until well combined.

Cook the green beans: Heat 1 tablespoon of oil in a non-stick or cast-iron skillet over medium heat. Add the green beans and sauté for 3–4 minutes until slightly tender but still crisp.

Add the spinach: Stir in the chopped spinach and cook for another 1–2 minutes until wilted.

Pour your vegetables into the eggs mixture and mix well

Put the skillet back on the hob, coat the bottom with olive oil. When warm, our the mixture in

Cook on low heat: Let the frittata cook for about 7 -10 mins until the edges are set: you can lift a little bit of it to teste the bottom is cooked. If still too liquid, let it cook until the bottom of your frittata is set

Flip or cover to finish cooking:

If comfortable flipping, slide the frittata onto a plate, place the pan over it, and flip it back into the pan to cook for another 2–3 minutes.

Alternatively, cover the pan with a lid and let it cook until the top is set.

Serve: Once fully cooked, transfer to a plate, slice, and enjoy warm.

Method 2: Oven-Baked Frittata

1. Heat the oven to 180C / 356f
2. Prepare the eggs: In a bowl, whisk the eggs with black pepper, salt and parmesan until well combined.
3. Cook the green beans: Heat 1 tablespoon of oil in a non-stick or cast-iron skillet over medium heat. Add the green beans and sauté for 3–4 minutes until slightly tender but still crisp.
4. Add the spinach: Stir in the chopped spinach and cook for another 1–2 minutes until wilted.
5. Pour your vegetables into the eggs mixture and mix well
6. Pour the mixture into an oiled oven proof dish, then bake in the hot oven for about 15-20 mins
7. Serve: Once fully cooked, transfer to a plate, slice, and enjoy warm.

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