Frittata di Fave e Pecorino (Broad Bean and Pecorino Frittata)
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Ingredients
- 250 g frozen broad beans
- 4 spring onions, sliced
- 7 large eggs
- 50 g pecorino romano, grated
- 8 fresh mint leaves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 366 kcal
- Protein
- 23.7 g
- Carbohydrate
- 7.2 g
- of which sugars
- 1.8 g
- Fat
- 25.9 g
- of which saturates
- 7.5 g
- Fibre
- 3.8 g
- Salt
- 0.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the broad beans in boiling water for 4 minutes, then drain and run under cold water. Slip off the tough outer skins if you like, then roughly crush half of them.
- 2
Heat half the olive oil in a 24cm non-stick frying pan and soften the spring onions for 2 minutes, then add the broad beans.
- 3
Beat the eggs with the pecorino, torn mint and black pepper, then pour into the pan.
- 4
Cook over low heat for 8 minutes until set around the edges, then finish under a hot grill for 3-4 minutes until golden.
- 5
Rest briefly and cut into wedges to serve.
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