White Bean Frittata

[vickiann]

Found this online; should easily adapt for LDL.

White Bean & Prosciutto Frittata
serves 2 – 3

The filling options are endless for frittata. Cooked vegetables, tomato, prawns, peas and fresh mint – all good. If you would prefer to keep it vegetarian you could easily ditch the prosciutto and up the Parmesan a little or even replace it with a few generous dollops of ricotta. Like I said, endless options.

It’s also versatile to serve. Hot, warm or room temperature are all great. On it’s own or with a side salad. For breakfast or lunch or as part of an antipasto platter. Or even as a sandwich between two slices of bread.

6 eggs
2 handfuls grated Parmesan cheese
1 x 400g (14oz) can cannelloni beans, drained
6 slices prosciutto or parma ham
small handful salad leaves, to serve

Heat a small skillet over a medium heat with 4 tablespoons olive oil.
Mix eggs and Parmesan lightly in a bowl.  Season.
Add beans to the skillet and stir fry for a minute or so. Scatter prosciutto over the beans, then pour the egg mixture onto it.
Cook gently for about 5 minutes, stirring occasionally to allow the raw egg to run under the cooked bottom layer.
When the frittata is almost cooked through and the top is only a little runny, remove from the heat. Place a large plate over the top and turn the skillet over so the frittata comes out onto the plate. Slide the frittata with the uncooked side down back into the skillet and cook for another few minutes until the frittata is cooked through.