What's For Breakfast: Vegetable Frittata with Marrow Beans

I recently received a sampler package of dried beans from Marx Foods with the challenge to create a breakfast meal that incorporated the beans as a featured ingredient. Though I considered going the easy route and making a breakfast burrito, I decided to instead take on the task of making a frittata, something I've never done before. The sampler package I received included adzuki beans, marrow beans, and mayacoba beans. I decided that the marrow beans, which apparently to some people have a "bacon-esque" flavor, would make a good addition to my frittata.

{via}

Step one was to soak and cook the dried beans. I used these instructions to cook the beans. I found that it took about an hour of simmering for the marrow beans to become tender. While the beans were cooking, I prepped all of my veggies and chopped up some asparagus, green onions, grape tomatoes, and white mushrooms. I also grated the Gruyère cheese and minced the garlic.

With everything prepped, it was time to put together the frittata. With a frittata, it's key that all your ingredients are ready to go, as the cooking process is actually pretty quick. The resulting frittata was delicious, and not heavy at all. Though I'm not entirely convinced that the marrow beans tasted like bacon (though they did have a "ham-like" aroma while they cooked), they did add a nice texture to the frittata and melded well with the rest of the flavors. I think this frittata would make an excellent addition to a weekend brunch menu (and would pair quite nicely with a citrusy mimosa!).

Vegetable Frittata with Marrow Beans (printer-friendly version)
makes 6 servings

1 tablespoon unsalted butter
1/2 cup chopped asparagus
1/4 cup chopped scallions
1/2 cup white mushrooms, chopped
1 clove garlic, minced
1/8 teaspoon fine sea salt
1 cup cooked marrow beans
3 eggs
3 egg whites
1/4 teaspoon black pepper
1/8 teaspoon fine sea salt
1/4 teaspoon herbes des Provences
1/2 cup finely-grated Gruyère cheese

1. Place an oven rack in the top setting in the oven. Set the oven to broil.
2. Whisk together the whole eggs, egg whites, black pepper, sea salt, and herbes des Provences. Set aside.
3. Melt the butter in an oven-safe skillet over medium-high heat.
4. Add the asparagus and scallions, and cook until softened, about 2 minutes. Stir in the chopped mushrooms.
5. Add the garlic and salt and cook for an additional 30 seconds.
6. Pour in the egg mixture.
7. Use a spatula to allow the eggs to run underneath the veggies. Cook for 4-5 minutes, or until the edges of the eggs are set, but the center is still runny.
8. Remove the skillet from the heat and sprinkle the top evenly with the grated cheese.
9. Place the skillet in the oven and cook for an addition 4-5 minutes, or until the eggs are set and the cheese has melted. Keep your eye on the eggs while they are in the oven to prevent them from overcooking.
10. Remove from the oven and serve immediately.