Frittata: Broad bean, potato, cheese & mint


We had lots of broad beans, potatoes and mint from the garden that we used in this adapted recipe from Delicious Magazine. The salad onions came from Riverford and a friend’s allotment.


  1. 400g podded broad beans (do this in front of the TV or with music on – takes a while!)
  2. 4 salad potatoes (we used charlotte from our backyard)
  3. 3 tbsp olive oil
  4. 3 continental salad onions, thinly sliced
  5. 8 large free-range eggs
  6. 100g cheese, coarsely crumbled (we used blue cheese and cheddar but feta is recommended)
  7. 2 tbsp chopped fresh mint
  8. ½ tsp salt



  1. 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.
  2. 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.
  3. Break the eggs into a mixing bowl and whisk until slightly aerated. Stir in the softened onions, the broad beans, cheese, chopped mint, ½ tsp salt and some black pepper.
  4.  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.
  5. 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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