Black Bean, Red Pepper, Spinach and Feta Frittata
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Serves: 6 serves
 

Very delicious!



My family absolutely love Shakshuka and we make it often (see main page for link) and this is a bit of a take on that recipe.

Sunday nights are usually easy cooking nights, and more often than not include eggs in some form ... so it was an easy transition to come up with this one-pot dish (don't you just love that!).

We also like a bit of spice (read into that heat!), so whilst you can definitely tone this down with using red pepper flakes, you can dial it up by using either fresh chilli or chilli flakes ... whatever you prefer.

This recipe gives 6 good sized serves, and with that I normally serve freshly toasted sourdough bread and a big green salad, but if you have some potatoes that you would like to use up then consider doing this recipe (see main page for link to recipe) which I did on one night we had the frittata, I just cooked them first at the slightly higher temperature I needed for the frittata (but for a shorter time), took them out of the oven, covered them with Alfoil and popped the Frittata in to cook for it's 10 to 12 minutes ... perfect accompaniment.

If you don't have black beans you can use any bean you like (chick peas work well), but the colour of the black beans really does look gorgeous again the yellow of the eggs, the green of the spinach, and the red of the pepper.

Leftovers are fabulous cold the next day for either brekkie or lunch, and will keep well for three days in the fridge if necessary.

You will need a large skillet for this recipe, one that will go into the oven for the final bake.
Ingredients
  • 8 x 60g eggs
  • 120g cream
  • 3 tbls olive oil
  • 1 large red onion, peeled and chopped into large dice
  • 3 garlic cloves, peeled and thinly sliced
  • 2 large red peppers, deseeded and cut into large dice
  • 1 tsp ground turmeric
  • 1 tsp red pepper flakes, or chilli flakes if preferred
  • 2 tsp sea salt flakes, or 1 tsp fine sea salt
  • Freshly ground pepper, to taste
  • 4 spring onions, sliced
  • 60g baby spinach leaves (about 2 cups)
  • 1 x 425g black beans, drained and rinsed
  • 1 x 200g feta
  • Sprinkle of freshly chopped coriander leaves
Instructions
  1. Preheat oven to 190 degrees fan forced and place rack into middle of oven
  2. Combine eggs and cream in a bowl with a fork and put aside
  3. Place oil in a large oven proof skillet and bring to just under medium heat (I allow the pan to heat for just a few minutes before putting the veggies in)
  4. Add onion, garlic and red pepper and sauté for 15 to 20 minutes until nice and soft (I do it for 20 minutes and put the heat down a little if it looks like cooking too quickly as I want them soft and "syrupy")
  5. Add turmeric, red pepper or chili flakes, sea salt and pepper and cook for 2 minutes
  6. Add spring onion and spinach and cook for 2 minutes until spinach wilts (stir through spinach every 30 seconds or so – it wilts quite quickly)
  7. Add black beans and stir through
  8. Pour over egg mixture and allow to cook on the hot plate undisturbed for 4 to 5 minutes until the egg mixture starts to set around the edges … whilst that is happening, sprinkle over the feta breaking it up with your hands as you go
  9. Place skillet into oven and bake for 10 minutes or until frittata is set (you may need another minute or two … it takes about 12 minutes in my oven)
  10. Remove from oven and allow to rest for 10 minutes
  11. Before serving sprinkle with freshly chopped coriander leaves, then use a flexible thin heat proof spatula to swipe around the edges of the frittata first to loosen it before cutting into wedges
  12. Delicious hot or cold, keeps well in fridge for 3 to 4 days
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/black-bean-red-pepper-spinach-feta-frittata/