Broad bean, feta, Pecorino and mint frittata
- August 2011
- Serves 6
- Takes 40 minutes to make, 25-30 minutes to cook
This frittata recipe is a lovely, simple dish. Serve it warm with a few slices of thinly sliced air-dried ham.
- Vegetarian recipes
- 24g (8.6g saturated)
- 6.3g (1.6g sugars)
- 1.4g salt
- 450g podded broad beans
- 3 tbsp olive oil
- 3 continental salad onions, thinly sliced
- 8 large free-range eggs
- 150g feta, coarsely crumbled
- 2 tbsp chopped fresh mint
- 50g Pecorino, finely grated
- ½ tsp salt
- Drop the beans into a pan of well-salted boiling water and cook for 5 minutes or until just tender. Drain and, when cool enough to handle, nick the side of each one with your fingernail and pop out the bright green beans.
- Heat 1 tbsp of the olive oil in a shallow 20cm non-stick frying pan (measured across the base). Add the salad onions and soften for 1 minute. Remove from the heat.
- Break the eggs into a mixing bowl and whisk until slightly aerated. Stir in the softened onions, the broad beans, feta, chopped mint, 40g of the Pecorino, ½ tsp salt and some black pepper.
- Return the cleaned frying pan to the hob over a medium heat. Add the remaining olive oil and, when it’s hot, pour in the frittata mixture. Gently stir the centre of the mixture with a wooden spoon until it starts to thicken, then leave it to cook over a low heat for 15-20 minutes until lightly golden underneath and almost set through. Meanwhile preheat the grill to high.
- Sprinkle the remaining Pecorino over the top, slide the frittata under the grill and cook for 3-4 minutes until it is puffed up and golden. Cut into wedges and serve warm.
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