Photo of Green bean, pearl onion and dill frittata by WW

Green bean, pearl onion and dill frittata

Total Time
25 min
15 min
10 min
Crisp green beans and golden brown onions help make a delicious frittata. Frittata makes a fabulous brunch recipe or a quick weeknight supper. Frittatas make good use of fully-cooked leftovers such as these green beans. Other items to try in a frittata include cooked potatoes or yesterday's cooked sausage. We suggest using a cast-iron skillet to prepare your frittata. Be sure not to overbake your frittata. Check your oven a few minutes before its supposed to be done.


Olive oil

1 tsp

WW Reduced fat shredded Mexican style blend cheese

1 cup(s)


1 Tbsp

Frozen pearl onion(s)

16 oz

Frozen cut green beans

16 oz, or whole green beans


2 Tbsp, fresh, chopped

Table salt

½ tsp

Black pepper

¼ tsp

Olive oil

2 tsp

Regular liquid egg substitute

16 oz


  1. This recipe is intended to make use of leftovers from our Cook Once, Eat All Week Series. If you do not have enough of the Green Beans and Caramelized Onions with Dill recipe left over (you need about 3 cups for the frittata), click on the recipe link above to make it from scratch. If you do have enough, omit the first 7 ingredients on this recipe list and skip to step 2.
  2. Once you have the green bean and onion recipe made or the leftovers on hand, preheat broiler.
  3. Heat 2 teaspoons of oil in a large oven-proof, high-sided skillet over medium-high heat. Add green bean and onion mixture and cook 2 minutes to heat through. Pour egg substitute over vegetables and cook until eggs are almost cooked to the surface (about 1/4-inch from the surface), shaking pan frequently, but not stirring, about 3 to 5 minutes.
  4. Sprinkle cheese over surface of egg mixture. Place pan under broiler and cook until egg is cooked and cheese is melted, about 2 minutes. Slice into 6 pieces and serve. (Note: This dish will last up to 2 days in the refrigerator.)
  5. Learn more about our Cook Once, Eat All Week Series.