Frittata with Kidney Beans, Roasted Pepper, Tomato and Pesto
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This vibrant frittata with kidney beans, roasted red pepper, tomato, and a swirl of pesto is a fresh and flavorful way to start the day. It’s hearty enough for brunch but elegant enough to serve on a special occasion—Christmas morning, for instance, when the red peppers and green herbs feel perfectly festive. The combination of colors and textures makes it as beautiful on the plate as it is satisfying to eat.
What I love most—besides the fact that it tastes absolutely fabulous—is how nourishing it is. The kidney beans add a surprising twist that’s both protein-packed and delicious. I’ll admit, I never would have thought to pair beans with eggs, but in this dish, it works so well. The beans give the frittata a creamy, earthy depth that balances beautifully with the brightness of the tomatoes and the richness of the pesto.
And let’s not forget the fresh herbs. They’re what really bring this dish to life, adding a pop of flavor and a garden-fresh finish that makes each bite sing. A big thank you to Connie Gutterson, who shared this recipe with me during my visit to Napa—it’s one I’ll be making again and again.
Ingredients for Frittata with Kidney Beans, Roasted Pepper, Tomato, and Pesto
- EGGS
- FRESH HERBS (BASIL, CHIVES, OR PARSLEY)
- PESTO
- PARMESAN CHEESE
- BLACK PEPPER
- EXTRA VIRGIN OLIVE OIL
- ONION
- GARLIC
- CANNED DICED TOMATOES, DRAINED WELL
- JARRED ROASTED RED PEPPER
- BUSH’S® DARK RED KIDNEY BEANS
- SALT AND PEPPER
- *OPTIONAL GARNISH: TOMATO WEDGES
Instructions for Frittata with Kidney Beans, Roasted Pepper, Tomato, and Pesto
Whisk the egg base: In a medium bowl, whisk together the eggs, chopped fresh herbs, pesto, shredded cheese, and a pinch of black pepper until well combined. Set aside while you prep the veggies.
Sauté the aromatics: Heat a large non-stick sauté pan over medium-high heat and add a drizzle of olive oil. Add the diced onion and sauté for about 1 minute, just until it begins to soften. Stir in the garlic and cook until fragrant—about 30 seconds.
Add the veggies and beans: Toss in the chopped tomatoes, roasted red peppers, and kidney beans. Stir gently to warm everything through and let the flavors mingle for a minute or two.
Pour and cook the frittata: Reduce the heat slightly and pour the egg mixture over the veggie-bean blend. Let it cook undisturbed for a minute, then begin gently running a heat-safe spatula around the edges of the pan. Lift the cooked portions so the uncooked egg can flow underneath. Continue this process until the frittata is mostly set—the top should still look slightly moist.
Finish with steam: Remove the pan from the heat and cover it loosely with foil. Let it stand for 3–4 minutes to allow the residual heat to finish setting the top.
Serve and garnish: Slice the frittata into wedges and transfer to a serving dish. Season with salt and pepper to taste. For a fresh finishing touch, garnish with optional tomato wedges or a sprinkle of extra herbs.
Frequently Asked Questions
What kind of pesto should I use?
Classic basil pesto is ideal, but feel free to experiment with other varieties like sun-dried tomato or arugula pesto for a twist. Homemade or store-bought both work—just choose one with a flavor you love.
Can I make this frittata ahead of time?
Absolutely. You can prepare it the night before and reheat slices in the oven or microwave. It also tastes great cold, making it a convenient option for busy mornings or brunch spreads.
Can I substitute other beans?
Definitely! White beans, black beans, or even chickpeas would work well. Just keep the quantity similar and adjust the seasoning to taste.
What’s the best pan to use?
A non-stick sauté pan or well-seasoned cast iron skillet works best to prevent sticking and ensure even cooking. Make sure it’s oven-safe if you plan to finish the frittata in the oven.
How do I know when the frittata is done?
The edges should be set and pulling slightly away from the pan, while the center remains just a bit moist. Covering with foil and letting it rest for a few minutes helps finish the cooking gently without drying it out.
Can I add other vegetables or proteins?
Of course! This recipe is flexible—try adding spinach, mushrooms, or cooked sausage for extra flavor. Just be sure not to overload the pan so the eggs can set properly.
Frittata with Kidney Beans, Roasted Pepper, Tomato and Pesto
Real Mom Kitchen
Ingredients
- 4 eggs
- 1 Tbsp fresh herbs basil, chives or parsley
- 1 Tbsp pesto
- 2 Tbsp Parmesan cheese grated
- ¼ tsp black pepper
- 1 tsp extra virgin olive oil
- ¼ cup onion sliced thin
- ½ tsp garlic chopped
- 14.5 oz diced tomatoes , drained well
- ¼ cup jarred roasted red pepper diced
- 16 oz BUSH’S® Dark Red Kidney Beans , drained and rinsed
- salt and pepper to taste
- *Optional Garnish: Tomato wedges
Instructions
- In a medium bowl, whisk together eggs, herbs, pesto, cheese and pepper. Set aside.
- Heat a large non-stick sauté pan over medium high heat, add olive oil and onion. Sauté for 1 minute. Add garlic, cook until aromatic. Add tomatoes, peppers and beans, toss to warm through.
- Pour in egg mixture. Cook over medium high heat. As egg mixture sets, run a non-melting spatula around the edge of the skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the edge until egg mixture is almost set (surface will be moist). Remove from heat.
- Cover with foil and let stand 3 – 4 minutes or until top is set.
- To serve, cut frittata into wedges and place on serving dish. Salt and pepper to taste. If desired, garnish with *optional tomato wedges.
Notes
- For lighter frittatas, add 2 tablespoons of low fat milk to the egg mixture.
- Frittatas can be served warm or room temperature.
- Prepare the frittata in mini muffin pans for bite size soufflé appetizers or snacks. Preheat oven to 375°F. Heat mini muffin pans for 5 minutes in preheated oven. Spray muffin pans with non-stick spray. Pour frittata filling into pans. Bake for 10 – 15 minutes or until just cooked through. Let cool slightly. Run a knife around the edge of the pan and remove frittatas. This will yield approximately 18 mini frittatas.
