Green Bean Frittata with Chorizo and Peppers

Green Bean Frittata with Chorizo and Peppers
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This fabulous frittata takes inspiration from Italian and Mexican cuisine. Fresh chorizo and sautéed friggitelli peppers combine with delicate French green beans for a delicious breakfast meal. Use fresh green beans in this recipe, ideally haricots verts – the delicate, thin variety also known as French green beans. Haricots verts are perfect for the soufflé-like texture of the frittata.


  • ½ lb. haricots verts, sliced on the bias into 1" pieces
  • ½ lb. Mexican chorizo
  • 2 sprigs rosemary leaves
  • 2 red sweet peppers (friggitelli or bell peppers), thinly sliced
  • 2 bunches thin scallions, sliced on the bias into 1" pieces
  • 8 large eggs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly chopped parsley, to taste


  1. Heat the oven to 350° F. Blanch the haricots verts in salted water for 30 seconds. Drain the beans and set them aside.
  2. Brown the chorizo in a cast iron skillet. Drain the chorizo, reserving about 2 tablespoons of fat in the pan. Set the chorizo aside.
  3. Add the haricots verts and sliced peppers to the pan and season them to taste. Cover the pan and cook the beans and peppers over medium heat until they're crisp tender, about 5 minutes.
  4. Stir in the cooked chorizo and take the cast iron skillet off the stove.
  5. Whisk together the eggs, a pinch of salt and a pinch of freshly ground black pepper. Mix the eggs until aerated, about 3 minutes at medium speed with an electric mixer. Pour the eggs over the frittata ingredients and place the pan in the oven.
  6. Bake the frittata for 25-30 minutes or until the center sets. Work a spatula in between the pan walls and the frittata to release it. Garnish with freshly chopped parsley. Refrigerate any leftovers.
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