Name: White Bean Frittata with Broccoli, Artichokes & Sun-Dried Tomatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 crowns broccoli; 3 (398 ml) cans cannellini (white kidney) beans; 18 eggs; 1 small pkg fresh basil; 3 cloves garlic; 1 (227 g) block mozzarella cheese; 1 ½ medium red onions; 18 sun-dried tomatoes, oil-packed; 1 ½ yellow bell peppers; black pepper; extra virgin olive oil; Italian seasoning; salt

White Bean Frittata with Broccoli, Artichokes & Sun-Dried TomatoesWhite Bean Frittata with Broccoli, Artichokes & Sun-Dried Tomatoes — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 crowns broccoli

3 (398 ml) cans cannellini (white kidney) beans

18 eggs

1 small pkg fresh basil

3 cloves garlic

1 (227 g) block mozzarella cheese

1 ½ medium red onions

18 sun-dried tomatoes, oil-packed

1 ½ yellow bell peppers

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Wash and dry the fresh produce.

Drain and rinse beans; set aside to drain further.

Coarsely grate cheese. Place on a plate and set aside.

Trim, seed, and medium dice bell peppers. Place in a large bowl.

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Add to the bowl with the bell pepper.

Peel, halve, and small dice onions. Peel and mince garlic. Add both to the bowl with the other veggies.

Preheat a large ovenproof skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies and salt; cook, stirring occasionally, until softened, 7-8 minutes. (Reserve bowl for later use.)

Meanwhile, preheat oven to broil on high and position rack in the upper third of the oven.

Place eggs and spices in the reserved bowl, then whisk to combine.

Drain and thinly slice artichoke hearts and sun-dried tomatoes. Add both to the bowl with the egg.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add half to the bowl. (Reserve remaining basil for serving.)

When the veggies are done, add beans to the skillet and stir to combine.

Reduce heat to medium-low; pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, about 5 minutes.

Sprinkle cheese over frittata. Place skillet in the oven and broil until top is set and cheese is melted, 3-4 minutes. Remove from oven.

To serve, sprinkle frittata with reserved basil, then cut into wedges and divide between plates. Enjoy!

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