The Recipes

Green Bean and Mushroom Fritatta

Oh, the wonderful world of breakfast for dinner.  I am never hungry enough in the morning for a hearty meal, but I do love breakfast food.  Solution?  Breakfast for dinner.

Green Bean and Mushroom Fritatta


- 2 eggs, beaten
- 5 green beans, ends trimmed and cut into small pieces
- 2 shitake mushrooms, sliced
- 3 T. diced yellow onion, 1 T. set aside
- 1/4 small green bell pepper, diced
- 1/2 roma tomato, diced
- 1/3 jalapeno, diced
- small handful of cilantro, chopped
- 1/2 lime, juiced
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

In a small non-stick skillet, heat a little bit of olive oil.  Add the onion and bell pepper and season with salt and pepper.  After a minute, add the green beans.  Let the vegetables cook for 6-7 minutes before adding the mushrooms.  Stir and cook another two minutes.

Beat the eggs, seasoning with salt and pepper.  Pour the eggs over the vegetables.  Let the mixture cook for about three minutes; just long enough for the sides to start to firm up.  Transfer the pan to the oven.  Bake for 12-15 minutes.

While the fritatta cooks, mix together the remaining onion, tomato, lime juice, jalapeno, and cilantro. Season with salt and pepper.

Remove the fritatta and turn it out onto a cutting board.  Cut yourself a slice or two and top with the pico de gallo that you made.