Broad bean & feta frittata
Make the most of the season's broad beans in a frittata. This dish makes a lovely supper served warm or enjoy cold for lunch the next day with a simple side salad.
- CourseMain meal
- Prepare5 mins
- Cook30 mins
- Total time35 mins
- 2 tsp olive oil
- 1 onion, thinly sliced
- 200g Jersey Royal or baby new potatoes, cut into 0.5cm slices
- 150g frozen baby broad beans
- 4 British Blacktail Medium Free Range Eggs, beaten
- 5g dill leaves, chopped
- 60g Essential 50% Reduced Fat Greek Salad Cheese, crumbled
Preheat the grill to high. Bring a pan of water to the boil. Heat 1 tsp olive oil in a small, ovenproof nonstick frying pan over medium heat. Add the onion and fry for 7-8 minutes, until golden, then transfer to a bowl. Meanwhile, add the potatoes to the pan of boiling water. Boil for 3 minutes, then use a slotted spoon to transfer to a plate. Boil the broad beans in the water for 1 minute. Drain.
Add the remaining oil to the frying pan and cook the potatoes with some seasoning, in two batches, over a medium heat for 4-5 minutes, turning occasionally until golden. Add the onions and broad beans.
Meanwhile, mix the eggs, dill and most of the cheese together. Season. Pour over the vegetables, stir and cook until starting to set. Crumble the remaining cheese on top, then grill for 5 minutes until cooked through and golden. Delicious with a simple salad.
It’s not essential, but if you have time, take the broad beans out of their skins to reveal the vibrant green colour and tender beans within. Once you’ve done this you can purée them with feta or houmous as a dip, toss with a chilli and mint dressing to serve with burrata or mozzarella, or stir them through risottos, soups and salads.
Typical values per serving when made using specific products in recipe