Budget Frittata with Canned Beans and Tomatoes

Name: Budget Frittata with Canned Beans and Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 large eggs, at room temperature; 3 tablespoons (45 ml) olive oil; 1 medium (150 g) yellow onion, thinly sliced; 2 cloves (6 g) garlic, minced; 1½ cans (15 oz each) (425 g) canned white beans (cannellini or great northern), drained and rinsed, drained and rinsed; 1 can (14.5 oz) (410 g) canned diced tomatoes (with juice); salt, to taste; black pepper, to taste; 1 teaspoon (1 g) dried oregano; ¼ cup (6 g) fresh basil, torn (or chopped if large leaves) (optional)

From the MyKitchenBank Kitchen

A simple, economical frittata loaded with canned white beans, diced tomatoes, and caramelized onions. Eggs bind everything together in a sturdy, satisfying bake that works for breakfast, lunch, or a light dinner. The stovetop start builds flavor, then the oven finishes it gently until the eggs are set but still creamy inside.

Prep: 10 min
Cook: 20 min
Wait: 5 min
Total: 35 min
Makes: 1 frittata (4 wedges)

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Steps

Before you start

Preheat your oven to 400°F (200°C)
Drain and rinse the canned beans thoroughly
Have all ingredients prepped and ready before you start cooking

1
Sauté onion until golden
- Heat 2 tablespoons (30 ml) of olive oil in a 10-inch (25 cm) nonstick or cast-iron skillet over medium heat.
- Add the sliced onion and cook, stirring occasionally, for 8–10 minutes until softened and lightly golden at the edges.
- Do not rush this step—slow cooking brings out natural sweetness.
- The onion should be translucent and just starting to caramelize.
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Ready when: Onion is softened and lightly golden at edges
Tip: Stir onions regularly to prevent scorching; lower heat if they brown too quickly.
2
Add garlic and cook briefly
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- You should smell the garlic as it hits the pan.
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Ready when: Garlic is fragrant
Tip: Do not let garlic brown or it will taste bitter; keep heat at medium.
3
Add beans, tomatoes, and herbs
- Pour the drained and rinsed beans and the canned tomatoes with their juice into the skillet.
- Stir in the dried oregano.
- Season with a pinch of salt and black pepper.
- Bring to a gentle simmer over medium heat, stirring occasionally, for 3 minutes.
- The mixture should bubble slightly and smell strongly of tomato and herb.
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Ready when: Mixture simmers gently and is fragrant
Tip: Rinsing canned beans removes excess sodium; do not skip this step.
4
Reduce heat and finish cooking filling
- Lower the heat to medium-low and let the mixture simmer gently for 5 minutes more, stirring occasionally.
- The tomato liquid will reduce slightly and flavors will meld.
- You should see the beans and tomatoes starting to break down and the liquid becoming a bit more concentrated.
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Ready when: Liquid has reduced slightly and flavors are melded
Tip: Simmering too vigorously will cause the eggs to curdle once added; keep it gentle.
5
Whisk eggs and season
- While the filling simmers, crack all 8 eggs into a medium mixing bowl.
- Whisk them together with a fork until completely uniform—no streaks of white should remain.
- The eggs should look pale yellow and slightly frothy.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper.
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Ready when: Eggs are uniform pale yellow and slightly frothy
Tip: Whisking thoroughly helps the eggs cook evenly and creates a tender texture.
6
Pour eggs into skillet
- Increase the stovetop heat to medium-high.
- Drizzle the remaining 1 tablespoon (15 ml) of olive oil around the edge of the skillet, tilt to coat the sides.
- Pour the whisked eggs into the skillet over the bean and tomato filling, pouring from the edge and letting it flow toward the center.
- Stir gently for 1–2 minutes, lifting the cooked eggs from the sides and tilting the pan so uncooked egg reaches the hot pan surface.
- Stop stirring once the edges begin to set (they will look opaque and firm).
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Ready when: Edges of the frittata have set and look opaque
Tip: Gentle stirring at the start helps the eggs cook evenly; stopping before fully cooked allows the oven to finish it gently.
7
Transfer to ovenOven 400°F / 205°C
- Once the edges are set but the center still jiggles slightly when you gently tilt the pan, transfer the skillet to the preheated 400°F (200°C) oven.
- Bake for 8–10 minutes until the top is lightly set and barely jiggles in the very center when you gently shake the pan.
- The top should look matte, not wet, and the edges should be just beginning to brown.
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Ready when: Top is set and matte; center barely jiggles when pan is shaken; edges are beginning to brown
Tip: Do not overbake—a slightly soft center will continue to set as the frittata cools and will be creamy inside.
8
Rest and serve
- Remove the skillet from the oven and let the frittata rest at room temperature for 5 minutes.
- This allows residual heat to finish cooking the very center without overbaking.
- If desired, scatter the torn fresh basil (if using) over the top.
- Cut into 4 wedges and serve warm or at room temperature.
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Ready when: Frittata is fully set and has cooled slightly
Tip: Resting is essential—it allows the custard-like center to firm up for clean slices.

Good to know

Tips

For a heartier frittata, add 2 oz (55 g) crumbled feta or grated mozzarella stirred in just before the eggs go into the skillet.
This recipe halves easily: use 4 eggs, ¾ can beans, ½ can tomatoes, and an 8-inch (20 cm) skillet, and reduce oven time to 6–8 minutes.
Leftover frittata keeps well in the refrigerator and tastes great sliced cold on a salad or in a sandwich the next day.
To test for doneness without a thermometer: the center should barely jiggle when you gently shake the pan, and a knife inserted off-center should come out with no raw egg.

Storage & reheating

Refrigerate covered for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through, or eat cold (frittata is excellent at room temperature). Do not freeze.

Substitutions

canned white beans (cannellini or great northern), drained and rinsed → 1.5 cans (425 g) canned chickpeas or black beans, drained and rinsed. White beans have a mild flavor that lets the tomato shine, but hearty chickpeas or black beans work well too.
canned diced tomatoes (with juice) → 1 can (15 oz/425 g) tomato sauce. Use tomato sauce if you want a smoother texture and less liquid; reduce simmering time by 2 minutes.
dried oregano → 1 teaspoon (1 g) dried Italian seasoning or 1 tablespoon (3 g) fresh oregano, chopped. Italian seasoning adds complexity; fresh oregano should be stirred in at the very end for best flavor.
yellow onion → 8 oz (225 g) sliced leeks (white and light green parts), or 1 cup (100 g) sliced bell peppers. Leeks are milder and sweeter; bell peppers add color and crunch. Cook bell peppers for 6 minutes instead of 10.