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Spinach, feta and broad bean frittata
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500g pack broad beans, podded
1 tbsp olive oil
6 salad onions, sliced
6 medium free-range eggs, beaten
100g Unearthed aged feta cheese, cubed
2 tbsp chopped fresh mint
Cook the podded broad beans in a pan of boiling water for 3 – 4 minutes until just tender. Drain and run under cold water to cool then drain again and pat dry with kitchen paper.
Preheat the grill. Heat half the olive oil in a medium non-stick frying pan and cook the salad onions for a couple of minutes until softened. Add the broad beans and cook for a minute then stir in the mint and seasoning. Beat the eggs in a large bowl and add the feta and cooked vegetables.
Heat the remaining oil in a 23cm non-stick frying pan again over a medium heat and pour in the egg mixture. Stir gently with a fork to allow the raw egg to run to the bottom of the frittata and cook for 2 – 3 minutes until the base is golden and the egg just cooked. Place the pan under the grill to brown the top. Serve cut into wedges with salad.
Typical values per serving: