Green Bean Frittata with Gouda & Parmesan Cheeses

Green Bean Frittata with Gouda & Parmesan Cheeses

4.8 5 Recipe Reviews | Rate this Recipe | 85 Saves
Green Bean Frittata with Gouda & Parmesan Cheeses is a savory baked egg dish that is perfect for brunch, lunch or dinner. Cut the warm frittata into wedges and serve with your favorite tomato sauce or white sauce.

20 mins. to Prepare

40 mins. Cooking Time

10 mins. Standing Time cooling

70 mins. Total

Servings: 12 servings

Difficulty: Intermediate

This recipe is: Vegetarian


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PREHEAT oven to 350° F. Grease 9-inch springform pan. Wrap foil around bottom of pan.

MELT butter in medium skillet over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Place in large bowl. Add beans, evaporated milk, eggs, flour, Worcestershire sauce and black pepper; stir well. Stir in cheeses. Pour mixture into prepared pan.

BAKE for 35 to 40 minutes or until knife inserted in center comes out clean. Let cool for 10 minutes. Run knife around edge of frittata; remove side of springform pan. Serve warm with tomato sauce or white (béchamel) sauce.

*NOTE: To save time, 2 cans (14.5 oz. each) green beans, unheated and drained, can be substituted for the fresh or frozen beans.
Amount Per Serving
Servings: 12 servings
Calories from Fat80
%Daily Value*
Total Fat 9g14%
Saturated Fat 5g26%
Cholesterol 95mg32%
Sodium 240mg10%
Carbohydrates 6g2%
Dietary Fiber 1g6%
Sugars 3g
Protein 9g
Vitamin A8%
Vitamin C4%
* Percent Daily Values are based on a 2,000 calorie diet.
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I was a little wary of trying this dish, but we really like quiche and it reminded me so much of one. It is really delicious. We really liked the green beans in it, it was different, but made the meal with a salad. Nothing else was needed, everyone took seconds.


This green bean fritatta was delicious. I made a few substitutions, I used Eggbeaters instead of regular eggs, and also used Carnation fat free evaporated milk. Everyone, including me, was happy with the results.


We used frozen french-cut green beans for the frittata and served both tomato and bechamel sauce. The tomato sauce looked prettier and gave it more zing, but with the bechamel it approached comfort-food.


I make this for dinner and my family love this. We ate this with hot sauce because the weather is cold outside right now. My family ask me to make this more often.


After presenting this dish to my family last night, here are some of their comments: A little light on flavor, Next time add a few diced potatoes, Use a different cheese. I love Frittata and would give it a 5, but the others all said 4...of course there wasn't a scrap left, so that says something. It did look beautiful, all crispy and golden brown. Try it, and don't be afraid to use variations. I will definitely make this again.

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