Wednesday, February 10, 2010

Spinach Frittata and Black Bean Burger

Black Bean Burgers
1 can black beans, drained and rinsed
1 tsp kosher salt
1/2 tsp fresh ground pepper
1/2 tsp dried basil
1/2 onion, diced small
1 garlic clove, minced
1/2 tsp cumin
1/2 oregano
1/2 cup breadcrumbs
1 tbsp olive oil

Saute onion until soft but not brown in 1 tsp olive oil. Add garlic and saute one more minute. Meanwhile, put black beans in a bowl and mash with a fork or potato masher until pasty. Add onion/garlic to bowl along with rest of ingredients listed above(except for olive oil). Form into 4 patties. Heat 1 tbsp of olive oil over medium-high heat and cook patties until browned on each side, about 5 minutes a side. Serve with salsa and avocado.

Spinach Frittata
1/2 bag of chopped frozen spinach
1/2 red pepper, chopped
1/2 small onion, chopped
1 garlic clove, minced
1/2 cup milk
6 eggs
1 tsp salt
1/2 ground pepper
1/2 cup cheddar cheese, shredded

Preheat oven to 400. In a saucepan, cook spinach in 1/4 " of boiling water and then drain. Mix together in a bowl eggs, milk, salt and pepper. When spinach is done cooking, add spinach to this bowl.
Meanwhile saute onion until soft, then add garlic and cook one minute more. Add red pepper to onion mixture and cook another 5 minutes. Then pour egg mixture into pan and let cook over medium heat for 5 minutes. Sprinkle with cheddar cheese. Transfer pan to oven and cook until set, should take about 20-25 minutes.

Notes: I used a cast iron skillet to make the frittata. You need to make sure you use a saute pan that can be put in the oven. Also, I saute enough onion and garlic for both the black bean burgers and the frittata then before I added the red pepper I took some out for the black bean burgers. This saves on dishes to be done after dinner!

1 comment:

  1. Is this dinner meant to be vegetarian, or is it just a good dinner? Sandy is always looking for good vegetarian main dishes for camp.