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Hospital  >  Care Programs  >  Odette Cancer Program  >  Prevention and detection  >  Your Nutrition Connection  >  Food, nutrition & physical activity recommendations  >  Plant-Based Diet  >  Recipes  >  Beanie-Veggie frittata with feta cheese

Beanie-Veggie frittata with feta cheese

Vegetables are sauted for the fritatta.

Be adventurous and add more of your favourite vegetables, such as cherry tomatoes, jalapeño pepper, leeks or mushrooms!

Serves: 2


  • 3 eggs
  • 1⁄2 tbsp olive oil
  • 1⁄2 red onion, chopped
  • 1⁄2 red pepper, chopped
  • 1⁄2 green pepper, chopped
  • 1 clove garlic, crushed
  • 1⁄2 cup canned black beans, drained and rinsed
  • 2 tbsp feta cheese, crumbled
  • 1 tbsp fresh basil, finely chopped
  • Salt and pepper to taste


  1. In a medium-sized bowl whisk eggs until combined. Season with salt and pepper.

  2. Sauté red onions and peppers in olive oil over a medium-high heat using an oven-proof skillet until vegetables are crisp but tender (3-4 minutes). Add garlic and sauté for an additional minute.

  3. Add black beans and sauté for 2 minutes.

  4. Set the oven broiler to high heat.

  5. Add the egg to the vegetable and legume mixture in the skillet; let the bottom of the frittata cook for 1 to 2 minutes; add feta cheese.

  6. Transfer skillet to oven broiler and cook until eggs are just set, about 2 to 3 minutes. To check to see if the eggs are cooked lift the edges of the frittata with a spatula; if the bottom is golden brown and the egg is set (not wobbling), it is cooked.

  7. Sprinkle on basil and serve in pizza-style slices.