This frittata features lima beans (also known as butter beans in some parts of the world) which add both unique texture and flavor along with health benefits.
Za’atar is a Middle Eastern spice blend that is popular in many of their modern Mediterranean recipes but has a long and interesting history where its name crosses over to an ancient herb.
Halloumi is a semisoft goat and sheep milk cheese that has been brined and has a high melting point. If you don’t have Halloumi cheese on hand, crumbled feta cheese makes an excellent substitute.
(c)2020 by Jackie Freeman. Excerpted from Easy Beans: Simple, Satisfying Recipes That Are Good for You, Your Wallet, and the Planet by permission of Sasquatch Books. Photo Credit: Angie Norwood Browne. The book can be purchased here
Lima Bean Frittata Recipe
- 2 tablespoons dried oregano
- 1 tablespoon sesame seeds toasted and cooled
- 1 tablespoon sumac or dried lemon zest
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 1 teaspoon kosher salt
Lima Bean Frittata
- 6 large eggs
- 1/2 cup whole milk
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 medium yellow onions sliced
- 1 1/2 cups lima beans cooked
- 3 cloves garlic minced
- 1/2 cup Halloumi cheese grated
- 10 inch skillet
- In a small bowl, mix the oregano, sesame seeds, sumac, thyme, marjoram, and salt.Tip: This seasoning blend can be stored in a cool, dry place for 3 to 6 months.
Lima Bean Frittata
- Preheat the oven to 375 degrees F.
- In a large bowl, whisk the eggs until well blended and slightly frothy. Add the milk, parsley, and mint, then whisk to combine. Season generously to taste with salt and pepper. Set aside.
- In a 10-inch skillet heat the oil over medium heat. Add the onions and cook until caramelized, stirring occasionally, for about 25 minutes. Add the beans, garlic, and 2 teaspoons of the homemade za’atar and cook until fragrant, about 2 minutes.
- Pour the egg mixture over the bean mixture. Let cook on the stovetop, without stirring, until the eggs just begin to set, 3 to 4 minutes. Sprinkle the cheese over the top.
- Transfer the pan to the oven and bake until the frittata is golden and puffed this takes about 15 minutes. Slice into wedges and serve.
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