Method

Prep the Green Beans:

Bring a pot of salted water to a boil. Add the green beans and cook for about 3-4 minutes until tender but still crisp. Drain and set aside.

Sauté the Onion:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Mix the Eggs:

In a mixing bowl, whisk the eggs until well beaten. Season with salt and pepper. Stir in the grated Parmesan cheese and the blanched green beans.

Combine and Cook:

Pour the egg mixture into the skillet with the sautéed onions. Cook over medium-low heat, gently lifting the edges with a spatula to allow uncooked egg to flow underneath. Cook for about 5-7 minutes until the bottom is set.

Finish Cooking:

If your skillet is oven-safe, you can transfer it to a preheated oven at 375°F (190°C) for 5-7 minutes to finish cooking. If not, cover the skillet with a lid and cook for an additional 5 minutes on the stovetop until the eggs are fully set.

Serve:

Once cooked, let the frittata stand for about 5 minutes. Slide it onto a cutting board and cut into wedges. Serve warm or at room temperature, garnished with fresh herbs if desired.

Variations

Add Vegetables: You can add other vegetables like bell peppers, tomatoes, or zucchini for more flavor and color.

Cheese Substitutions: Swap Parmesan for feta or goat cheese for a different flavor profile.

Herb Infusion: Fresh herbs like thyme or chives can be mixed into the egg mixture for extra freshness.