Green Bean Frittata With Chorizo & Peppers

Prep Time
Cook Time
Ready In

Recipe: #26331

June 29, 2017

"This is from our local grocery store...this fabulous frittata takes inspiration from Italian and Mexican cuisine. Make sure and use fresh green beans in the recipe..."

Original is 4 servings


  • Serving Size: 1 (244.1 g)
  • Calories 442.4
  • Total Fat - 32.6 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 466.5 mg
  • Sodium - 862.5 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 1.7 g
  • Sugars - 3.5 g
  • Protein - 28.5 g
  • Calcium - 75.2 mg
  • Iron - 3.2 mg
  • Vitamin C - 95.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat the oven to 350°F. Blanch the haricots verts in salted water for 30 seconds. Drain the beans and set them aside

Step 2

Brown the chorizo in a cast iron skillet.

Step 3

Drain the chorizo, reserving about 2 tablespoon of fat in the pan. Set the chorizo aside.

Step 4

Add the haricots verts and sliced peppers to the pan and season them to taste. Cover the pan and cook the beans and peppers over medium heat until they're crisp tender, about 5 minutes

Step 5

Stir in the cooked chorizo and take the cast iron skillet off the stove.

Step 6

Whisk together the eggs, a pinch of salt and a pinch of black pepper. mix the eggs until aerated, about 3 minutes at medium speed with an electric mixer. Pour the eggs over the frittata ingredients and place h pan in the oven.

Step 7

Bake the frittata for 25-30 minutes or until the center sets. Work a spatula in between the pan walls and the frittata to release it. Garnish with freshly chopped parsley. Refrigerate any leftovers.


No special items needed.

2 Reviews

dienia b

Loved this very good breakfast


review by:
(23 Mar 2020)


Perfect for my dinner. Lovely combination of flavours. I cut the recipe in half. The fresh chopped parsley is still on the counter - I forgot to sprinkle it on. The chorizo gives just the right amount of pep to the recipe.


review by:
(19 Dec 2018)

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