Annie Bell's Broad Bean and Goat's Cheese Frittata
Over a year ago
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Ingredients
- 150g podded broad beans, fresh or frozen
- 200g medium-mature goat's cheese, such as Capricorn or Kidderton Ash
- 3 tbsp olive oil
- 1 red onion, peeled and thinly sliced
- 1 garlic clove, peeled and finely chopped
- 2 tbsp small sage leaves
- Sea salt and black pepper
- 6 medium eggs
- 1 tbsp lemon juice
- 50g freshly grated parmesan
- 25g shaved parmesan, to finish
- Air-dried ham, to serve, optional
Accompaniment
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Method
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1
You will need a 26cm frying pan with a heatproof handle.
Bring a medium-size pan of water to the boil, add the broad beans and cook for 6-7 minutes until tender if fresh, or 4-5 minutes if frozen, then tip them into a sieve to drain.
Unless your broad beans are very young, peel off the papery skins once cool enough to handle. Coarsely crumble the goat’s cheese, discarding the rind.
In the frying pan, heat 1 tbsp oil over a medium heat and fry the onion for 5-7 minutes until lightly golden, stirring occasionally and adding the garlic and half the sage leaves just before the end. Stir in the broad beans and some seasoning.
In a large bowl, whisk the eggs with the lemon juice, fold in the vegetable mixture, the grated parmesan and the goat’s cheese.
Heat the grill on high, and heat another tbsp oil in the frying pan over a medium-high heat. Tip in the mixture and fry for 3-4 minutes on the hob.
To finish, scatter over the shaved parmesan and the remaining sage leaves, drizzle over another tbsp oil. Place under the grill for a couple of minutes until golden and sizzling.
Serve in wedges with a slice of ham draped on top, if wished.
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