Daytime Kitchen: Green Bean Frittata

By Brittany Flowers - Daytime Blue Ridge Host

Mary Rapoport from the Virginia Egg Council joins Natalie and Brittany in the Daytime Kitchen to make a green bean frittata.

Here's the recipe:

Green Bean Frittata

4 slices bacon, cooked until crisp, drained on paper towels and crumbled, reserving drippings

8 eggs, whisked with ¼ tsp. kosher salt and ¼ tsp. pepper

2 cups leftover green bean casserole (or 2 cups veggies)

1 cup shredded sharp cheddar cheese or pepper jack cheese

French Fried onions for garnish

· Prepare bacon, and set aside, reserving part of the drippings in the skillet.

· Combine eggs with salt and pepper, bacon, green bean mixture and half the cheese.

· Pour mixture into bacon drippings in a hot skillet and cook over medium heat. As mixture sets run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting until almost set.

· Top with remaining cheese. Top with French fried onions and serve in wedges. Serves 6

Classic Green Bean Casserole Recipe (in case you don't have one)

1 18 oz. can Creamy Mushroom soup

1 T. soy sauce

Black pepper

2 T. Italian bread crumbs

3 (14.5 oz.) cans cut green beans, drained

1 2.8 oz. can French Fried onions

1. Preheat oven to 350°. Grease a 1 ½ qt. casserole. Combine everything in the casserole dish, reserving 1/3 can onion rings.

2. Bake for 30 minutes until hot and bubbly. Sprinkle with reserved onion rings and bake 10 longer.

Serves 6

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