Mediterranean Meat and Bean Frittata with Roasted Vegetables

This Mediterranean Meat and Bean Frittata is a delightful fusion of traditional flavors and creative twists. The savory combination of ground meat, hearty beans, and fresh vegetables is baked to perfection with fluffy eggs, offering a satisfying meal packed with protein and nutrients. Roasted seasonal vegetables add a touch of sweetness and texture, making this dish a well-rounded option for any time of day.

Ingredients:

• 1 cup ground lamb or beef
• 6 large eggs
• 1 cup cooked beans (such as black beans or chickpeas)
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 3 tablespoons olive oil
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent.
3. Add the ground meat to the skillet and cook until browned. Season with smoked paprika, oregano, salt, and pepper.
4. In a large bowl, whisk the eggs together. Stir in the cooked beans, sautéed meat mixture, and half of the roasted vegetables.
5. Pour the egg mixture back into the skillet, spreading it evenly. Cook on the stovetop for 2-3 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top.
7. Meanwhile, toss the cherry tomatoes, bell pepper, and zucchini with the remaining olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 15 minutes.
8. Once the frittata is done, let it cool slightly before slicing. Serve with the roasted vegetables on the side and garnish with fresh basil or parsley.