Spanish Bean Frittata

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Spanish Bean Frittata

Spanish Bean Frittata

  • Author: Ontario Bean Growers
  • Yield: 4 servings 1x


  • 1 can Beans in Tomato Sauce (14 oz./398 mL)
  • 3 green onions, sliced
  • 1 medium tomato, chopped
  • 1 tsp chili powder (5 mL)
  • 1 tsp Worcestershire sauce (5 mL)
  • 6 eggs
  • 2 tbsp water (25 mL)
  • 1/4 tsp salt (1 mL)
  • 1/4 tsp pepper (1 mL)
  • 2 tbsp butter or margarine (25 mL)


In a saucepan, combine beans, green onions, tomato, chili powder and Worcestershire sauce. Bring to boil; simmer over low heat while frittata cooks. Whisk together eggs, water, salt and pepper. In 9-inch (23 cm) frying pan, melt butter over medium-high heat. Add egg mixture. As bottom cooks, lift up cooked portion to allow uncooked egg mixture to flow underneath. When almost set, cover and cook over low heat until puffed and set.

Cut frittata into wedges and spoon bean mixture over top.


  • Calories: 275
  • Fat: 14.0 g
  • Carbohydrates: 25.5 g
  • Fiber: 9.1 g
  • Protein: 15.2 g

Keywords: Spanish Bean Frittata, Bean Frittata