Friday, 17 July 2009

Broad bean, pea, feta and mint frittata

Although this dish was substantial and tasted good, I do think flipping the frittata over was a bit of a mistake as the juices of the feta just drained out. I think if you have a frying pan that is ovenproof, put it in the oven for 10 minutes or failing that under the grill until it browns nicely. You learn.
Broad bean, pea, feta and mint frittata
Serves 3 - 4
Ingredients
225g mixture of peas and shelled fresh broad beans
6 medium eggs
3 tablespoons of olive oil
85g feta cheese, crumbled
Salt and pepper to taste
About 8 mint leaves, finely shredded
Method
Cook the broad beans and peas in boiling salted water for about 5 minutes until just tender. Beat the eggs in a bowl and season to taste. Heat the oil in a 7 inch frying pan. Then add broad beans. Pour the eggs into the pan and stir briefly, then cook over the medium heat until set underneath and around the edges. Add the mint and crumble the cheese in to the liquid egg and continue to cook over a very low heat until the egg is set and only slightly runny in the middle. Invert a plate over the frying pan and hold both together firm, then turn over so that the frittata is on the plate. Slide the frittata, runny side down, back into the frying pan and continue to cook until set underneath. Serve warm or cold.
This was accompanied with an allotment salad made up of various salad leaves, red onion, radishes, and a grated carrot.

6 comments:

  1. It looks lovely: who cares about a bit of subsidence! And the salad is scrumptious.

    ReplyDelete
  2. looks delicious. I sometimes make mini ones in muffin tins which helps with containing juice and having neat little leftovers for lunch for the next day.

    ReplyDelete
  3. Mmmmm,that looks great. Hope it had lots of black pepper in it. Oh drooling now :P

    ReplyDelete
  4. Thank you all so much for the lovely comments!

    Thank you Fran.


    Nipitinthebud,
    I will try making them in muffin tins next time, sounds like such a great idea, esp for lunch.


    Jacqueline,
    Thank you. It did have a lot of black pepper. I like that spice kick too.

    ReplyDelete
  5. Looks delicious! I wish I had some fresh beans just now.

    ReplyDelete
  6. Michele,
    Again...you'd be so welcome to my abundance of peas, the broad beans are nearly all gone. But the green beans are coming along now.

    ReplyDelete

If you’ve tried one of my recipes, Please let me know by leaving a comment below or tagging me social media with @SeasonalShaheen.

Thank You