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Spicy Broccolini and Green Bean Frittata with Fresh Mozzarella


Jedd got kicky feet diving into our produce drawer that was overflowing with green beans, Brussels sprouts, asparagus, and broccolini.

And when he came up for air, he turned all those vegetables (with a hearty amount of two types of cheeses), into an incredible – and slightly spicy – broccolini and green bean frittata with mozzarella that made him grin with joy.

Because he’s decided that this is a totally make-ahead meal, he’s working on the math to parse out his leftovers.

1 slice per meal with a side salad = 6 meals total.

2 slices per meal with a side salad = 3 meals total.

Or, all 6 slices all at once and the world’s smallest side salad = Maybe not the best idea?

However you do the math though, this spicy broccolini and green bean frittata with fresh mozzarella (with a few other veggies and cheese thrown in for good measure) is pure perfection for breakfast, lunch, dinner, or a midnight snack.

And he’s got a ton more of these frittatas to make, because for Christmas Mom signed the house up for one of those food delivery services of imperfect fruits and vegetables.

Or, in other words, an amazing holiday gift for a house of two people missing gardening, and all three people missing cooking with the mystery of unpacking the CSA box too.

“What did we get this week? Ooooh, more Brussels sprouts than we can handle! They’re beautiful! Tons of gorgeous green beans? Awesome! Asparagus, asparagus, man, we love asparagus!”

Or, as I like to call it, “Woot, woot! I guess I’m spending the weekend blanching copious amounts of broccolini and roasting asparagus!”

Ah. The joy of veggies.

If you love green beans as much as we do, try some of our other green bean recipes:

Our classic Green Bean Toasts

Spicy Lentil Salad with Chili Oil Vinaigrette

And if you’d like to check out some of Jedd’s other favorite recipes, check these bad boys out.

Spicy Thai Noodle and Egg Stir Fry

Gochujang Turkey and Bok Choy

Making Your Own Chinese Hot Chili Paste (La Jiao Jiang)


Spicy Broccolini and Green Bean Frittata with Fresh Mozzarella

Grab all of your favorite vegetables and cheeses to make your favorite fritatta! We love green beans, Brussels sprouts, asparagus, and broccolini tossed with mozzarella and pepper jack, and we think you will too!
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 4
Author Launie Kettler


  • 6 large eggs
  • 1/2 teaspoon salt, divided
  • 1/4 cup half and half
  • 1/2 cup roughly chopped fresh green beans
  • 3/4 cup roughtly chopped fresh broccolini
  • 3 spears roughly chopped fresh aspargus
  • 3 large Brussels sprouts, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon salted butter
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Korean chili flakes
  • 3/4 cup pepper jack
  • 3-4 slices fresh mozzarella


  • Rinse the vegetables and chop them while heating the oliveoil and butter over medium heat in a 12-inch cast iron pan.
  • Preheat oven to 400 degrees.
  • Whisk the eggs in a large bowl with about 1/8 teaspoon ofthe salt and the half and half.
  • Once the fats have warmed, add the chili powder and chiliflakes and stir them. After a minute or two they will become fragrant. Add theBrussels sprouts, a dash of the salt, and sauté for a minute or two until it’spartially cooked.
  • Add the green beans, broccolini and asparagus and the restof the salt and stir to combine. Sauté for a minute or two until the veggiesare beginning to soften. Taste and adjust seasoning the seasoning.
  • Spread the veggies evenly and top with the pepper jack. Pourin the egg mixture. Tear the mozzarella slices and spread evenly on top of theegg. Cook on medium to medium-low heat until the edges just begin to set up.
  • Move the pan to the middle rack of the oven and bake for 6to 10 minutes, or until desired doneness.
  • Let cool on counter for 5 minutes. Slice and enjoy.
  • Eat your fill – don’t forget a nice side salad with herbs –and save the rest in the refrigerator or freezer.

g Your Own Chinese Hot Chili Paste (La Jiao Jiang)

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