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Spinach and White Bean Frittata

Packed with good-for-you spinach and white beans, you can feel good serving Spinach and White Bean Frittata to your family.
Servings 8


  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1 lb fresh or frozen spinach
  • Salt and pepper
  • 8 Nature's Yoke eggs, beaten
  • 1 cup grated Parmesan cheese
  • 2 cup cooked or canned white beans
  • 1 tsp dried basil (or) several sprigs fresh


  • Heat olive oil in large ovenproof skillet over medium heat.
  • Add onion and cook, stirring occasionally until softened.
  • Raise heat to medium-high and add spinach, a handful at a time. Sprinkle with salt and pepper.
  • Stir and cook just until spinach is wilted and liquid is evaporated.
  • Combine eggs, Parmesan cheese and season with salt and pepper. Beat well and set aside.
  • Drain and rinse beans and add to spinach along with basil. Turn heat to low.
  • Pour egg mixture into skillet, tilting skillet to distribute evenly. Cook until eggs are barely set.
  • Turn broiler to high; put rack about 4 inches from heat.
  • Transfer skillet to broiler and cook just until the top turns golden brown. Cut frittata into wedges and serve.