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.
- 400g podded broad beans (do this in front of the TV or with music on – takes a while!)
- 4 salad potatoes (we used charlotte from our backyard)
- 3 tbsp olive oil
- 3 continental salad onions, thinly sliced
- 8 large free-range eggs
- 100g cheese, coarsely crumbled (we used blue cheese and cheddar but feta is recommended)
- 2 tbsp chopped fresh mint
- 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, cheese, chopped mint, 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.
- 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.
- Courgette and Thyme Frittata (catherinefulvio.wordpress.com)
- Hugely versatile broad bean and herb salad (thefrugalcook.blogspot.com)