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–+ servings

Vegetarian Frittata Casserole

Miranda | My Anosmic Kitchen
Typical brunch meal that's great for dinner too! 
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients
  

  • 1 can of tomatoes
  • 1 can cannellini  beans (drained and rinsed)
  • 1/2 cup fresh cherry tomatoes (halved)
  • 1 onion (diced)
  • 3 chopped garlic cloves
  • 1 tsp coriander spice
  • 1/2 tsp turmeric
  • 1 tsp dry basil spice
  • 1 tsp dried chili spice
  • salt to taste
  • pepper to to taste
  • 2 cups water
  • 4 eggs (beaten) dash of salt & pepper
  • 2 cups baby spinach
  • 1/2 cup fresh cream
  • 1/2 cup cheese

Instructions
 

  • Heat a skillet/non stick pan and add the oil to heat up. 
    Add the onions and garlic and cook till translucent (slightly glossy)
  • Cumin and turmeric spice in. Canned tomatoes in and 1 cup of water. Stir and let it cook on medium to low heat for 10 minutes. 
  • Add the drained and rinsed beans, salt, pepper, basil and chili spice. Pour in the rest of the water slowly allowing the food to simmer for another 15 minutes. 
  • Add the rest of the water and keep stirring. Once it reaches a nice thick sauce turn the heat off and set it aside. 
  • Once the bean sauce has steamed down, 2 minutes, add the halved cherry tomatoes, spinach, eggs, cream and grated cheese. 
  • Return to the oven to bake for 15 minutes and grill for 5 min to get the golden brown on top. 

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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