Serves
6
Prep
15
mins
Cooking
35
mins
Cannellini Bean Frittata with boccocini
Directions
Step 1
Preheat oven to 180ºC fan forced. Spray a 23cm baking dish with non stick spray and set aside.
Step 2
In a large frypan, heat olive oil, add onion and cook until soft (approx. 6-7 minutes). Add garlic, pumpkin and capsicum and fry on medium heat for 10 minutes until pumpkin is almost cooked through. Stir in cannellini beans. Add spinach and stir until wilted about 2 minutes. Season with salt and pepper.
Step 3
In a medium mixing bowl, whisk together eggs and parmesan. Add cooked vegetables and gently mix, then pour into greased dish.
Step 4
Bake in the oven for 25-30 minutes until egg is set and golden. Then dot bocconcini cheese on top of the frittata and bake for another 5 minutes.
Tips
- Omit the pumpkin & use sweet potato or white potatoes in its place
Ingredients
- 2 tbs olive oil
- 1 medium brown onion, diced
- 4 tsp McKenzie's Minced Garlic
- 2 cups pumpkin, diced into 1cm cubes
- 1/2 red capsicum, diced into 1cm cubes
- 2 cups (60g) baby spinach
- 1 pack (drained) McKenzie's Cannellini Beans in Tetra Pak
- To taste, McKenzie's Australian Natural Sea Salt Large Grinder
- To taste, McKenzie's Whole Black Peppercorn Large Grinder
- 8 large eggs
- 1 cup grated parmesan cheese
- 10 baby boccocini, cut in half
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