Green Bean & Potato Frittata

A Savory Slice of Nonna’s Kitchen

This Green Bean & Potato Frittata isn’t your typical Italian cake—it’s humble, hearty, and versatile.

A dish that captures the simplicity of rustic Italian cooking, it brings together pantry staples to create something nourishing and delicious.

Whether served warm or at room temperature, as a light dinner, lunchbox filler, or a savory appetizer, this frittata is a comforting hug on a plate—Nonna-style.

💛 Why Nonna Loves This Recipe

Because it’s simple, seasonal, and satisfying! Nonna appreciates dishes that can be made from what’s on hand—green beans from the garden, a few potatoes, and a handful of eggs. It’s perfect for feeding a family, storing for later, or cutting into squares for a picnic or party. She loves that it’s adaptable and waste-free—just the way cucina povera taught her.

⏱️ Cooking Time

• Preparation: 10 minutes

• Cooking: 10 minutes

• Total Time: 20 minutes

• Servings: 4

🛒 Ingredients

• 3 medium potatoes, peeled and diced

• 2 cups (300 g) green beans, trimmed and cut into 1–2 inch pieces

• 1 small red onion, finely chopped

• 6 large eggs

• ½ cup (50 g) grated Parmigiano Reggiano

• 2 tbsp extra virgin olive oil

• Salt, to taste

• Freshly ground black pepper, to taste

👩‍🍳 Method

1. Prepare the vegetables

• Finely chop the onion and sauté in 1 tbsp olive oil over medium heat until soft (about 5 minutes).

• Meanwhile, peel and dice the potatoes evenly. Trim and cut the green beans.

• Blanch the potatoes and green beans together in salted boiling water for 8 minutes. Drain and let cool.

2. Make the frittata mixture

• In a large bowl, beat the eggs.

• Add sautéed onions, cooled potatoes, green beans, grated Parmigiano, salt, and pepper. Mix well.

3. Cook the frittata

• Heat the remaining 1 tbsp olive oil in a non-stick pan.

• Pour in the mixture, spreading it evenly.

• Cook over medium-low heat for about 7 minutes.

• Flip carefully (use a plate if needed) and cook the other side for another 7 minutes until golden and cooked through.

• Let cool slightly before slicing and serving.

📊 Nutritional Facts (per serving)

💡 Tips and Tricks

• 🧀 You can substitute Pecorino for Parmigiano for a stronger flavor.

• 🧅 Swap red onion for scallions or leeks for a twist.

• 🧊 Store leftovers in the fridge for up to 3 days or freeze slices for up to a month.

• 🔥 You can also bake it: 350°F (180°C) for 25–30 minutes in a greased 8-inch baking dish.

• 🧄 Add a clove of garlic to the sauté for more flavor!

• 🥓 For a non-vegetarian version, toss in cooked pancetta or ham.