Spanish-Style Tomato & White Bean Frittata with Herb-Roasted Vegetables
Prep 15 min · Cook 25 min · Serves 2 · medium
A savory Spanish-inspired breakfast tortilla loaded with fluffy eggs, creamy white beans, and caramelized onions, paired with crispy herb-roasted zucchini and bell peppers for a protein-rich Mediterranean morning.
Ingredients
- 5 whole large eggs, room temperature
- 3/4 cup canned white beans, drained and rinsed
- 1 medium yellow onion, thinly sliced
- 2 medium Roma tomatoes, diced
- 1 medium zucchini, cut into 1/4-inch rounds
- 1 whole red bell pepper, cut into 1-inch chunks
- 4 tablespoons extra virgin olive oil, divided
- 1 tablespoon fresh oregano, chopped, or 1 tsp dried
- 1 teaspoon fresh thyme, chopped
- 2 whole garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt, to taste
- 1/4 teaspoon black pepper, to taste
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