White Bean Frittata With Spinach

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This white bean frittata with spinach is the perfect way to add a touch of Italy to a breakfast, brunch, or lunch menu. Made with spinach and parmesan cheese, the white beans add an extra pack of protein and make the frittata even more filling. 

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What Is A Frittata 

A frittata is an egg-based Italian dish. It’s sort of like the Italian cousin of an omelet or a quiche just without the crust. Generally, the ingredients are cooked on a stovetop, the eggs are added, and the frittata is finished in the oven. 

There are a few great things about making a frittata at home. First, they are a great way to use up vegetables and even meat that you have leftover. The options are endless. 

Second, it’s also a dish that is easy to make when entertaining. Although I prefer to serve a frittata warm when entertaining it can be served warm or at room temperature too. 

Why Make A Bean Frittata

I love adding white beans to all sorts of recipes. I like using white beans to add some extra protein to a variety of recipes.

The beans can either be a substitute for meat protein or in addition to meat to stretch more expensive ingredients. They also are a pretty neutral ingredient that can pick up the flavors of the rest of the recipe. 

One thing about cooking vegetarian food is that I often find myself hungry shortly after finishing. Sometimes I end up adding carbs to fill me up and to add bulk to the recipe, but I don’t like adding all those carbs and calories.

White beans are a great way to add protein to a recipe while keeping it vegetarian. I don’t end up hungry as quickly when I finish a big piece of white bean frittata. 

Check out our other recipes made with white beans: 

Sauteed Brussel Sprouts With Pancetta And White Beans

One-Pot Chicken, White Bean, and Spinach Saute

Escarole, White Beans, And Pancetta

Instant Pot Sausage, Peppers, And White Beans

What Kind Of Pan To Use For a Frittata

The most important thing when choosing a frittata pan is to choose one that can go from the stovetop to the oven. I used our Le Creuset dutch oven so that I could sautee the ingredients on the stovetop and then place it right in the oven.

Other options include a cast-iron skillet. I like the Lodge cast-iron skillets you can buy on Amazon.

In addition to being able to go from stove to oven, think about the deepness of the pan and how wide it is. You want it deep enough that you can slice the frittata for serving. At the same time, it should be wide enough that the egg cooks evenly without cooking too quickly and burning on the bottom. 

Ingredients For This Spinach Frittata With Beans

I prefer using shallots rather than onions in a frittata, frankly, because I don’t like onions. I cook with them, of course, and they are used in so many of our bean recipes. But, I am not a fan.

I particularly don’t like onions in pizza and eggs. That’s why I prefer shallots in a frittata recipe. They add a good amount of flavor without overwhelming the delicateness of the eggs. 

I prefer using a garlic press when adding garlic to any egg recipe. I like to use a garlic press so that there aren’t big chunks of garlic in the frittata. Try the Zulay stainless steel garlic press, which is easy to use. There’s no need to even peel the garlic ahead of time.

In addition to eggs, add a bit of milk to make the eggs more creamy. Add salt and pepper for flavoring as well as some crushed red pepper for a little heat (optional). 

The more Italian-inspired ingredients come from the spinach and the grated parmesan cheese as well as the white beans. The white beans should be drained and rinsed in a colander before using.

Looking for other spinach and white bean recipes?

Warm Spinach, Artichoke, And White Bean Dip

How To Make A Spinach Frittata Recipe

Preheat the oven to broil. Whisk the eggs, milk, salt, and pepper in a large bowl. Put aside.

In a medium-sized dutch oven, cast iron skillet, or any other stove to oven dish, heat the olive oil until warmed. Add the garlic and shallots and cook until they soften, but before they turn brown.

Add the white beans and spinach. Stir and coat in the olive oil until the spinach starts to wilt. Add the egg mixture and stir well until the spinach and white beans are coated. It’s okay if there is spinach sticking up.

Putting A Frittata In The Oven

Cook on the stovetop about 5-7 minutes or until the egg starts to settle. It won’t be solid or fully cooked but won’t be liquid either. The frittata doesn’t need to be fully cooked because it will finish cooking in the oven.

Add a sprinkle of crushed red pepper (if desired) and the parmesan cheese. Using oven mitts, place the frittata in the oven uncovered. Allow the top to brown and the egg to become firm, about 2-3 minutes.

Carefully remove. Cut to serve. 

Modifications And Variations

When it comes to how to make a frittata there are almost no rules when it comes to ingredients to add. I often consider dishes like this to be kitchen sink recipes – just throw in everything but the kitchen sink.

This particular bean frittata recipe came out of a need to clean out some ingredients in the fridge. When it comes to pairing ingredients with white beans, though, any green, leafy vegetable works as well as broccoli. Any type of Italian cheese would work, including mozzarella or provolone.

You can even make it a leftover pasta frittata and throw in a cup of cooked pasta. 

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