This broad bean frittata with bacon and guacamole is a filling dish with a touch of the exotic.
Ingredients
- 200g baby new potatoes,
- 1 tablespoon olive oil
- 150g podded fresh or frozen and thawed broad beans
- 4 large eggs
- A good handful chopped fresh flatleaf parsley
- 4 rashers smoked streaky bacon
- Ready-made fresh guacamole
Method
- 1. Cook 200g baby new potatoes, quartered, in a pan of simmering water for 10 minutes, until tender. Drain.
- 2. Heat 1 tablespoon olive oil in a 20cm non-stick, ovenproof frying pan over a medium heat. Add the potatoes, cook for 2 minutes, then add 150g podded fresh or frozen and thawed broad beans (slip from their skins if you have time) and cook, stirring, for another 2 minutes.
- 3. In a bowl, beat 4 large eggs with a good handful chopped fresh flatleaf parsley and seasoning. Pour into the pan, reduce the heat to low and cook for 10 minutes, until the egg is nearly set all over.
- 4. Meanwhile, preheat the grill to high. Put 4 rashers smoked streaky bacon on a foil-lined grill rack and pop under the grill for 5 minutes, until golden and crisp. Drain on kitchen paper.
- 5. To finish the frittata, pop the pan under the grill for 2-3 minutes. Cut into quarters and serve 2 each, topped with crispy bacon and spoonfuls of ready-made fresh guacamole. Serve with mixed salad leaves, if you like.
- More recipe ideas
- Exotic vegetarian recipes
- Celebrate broad beans
- Recipes with beans
- Know your beans
- August seasonal foods