Broad Bean & Feta Frittata

A busy week calls for a simple supper. And though it has been Broad Bean Week here at G&G HQ, I have, more’s the pity, not been frittering away the hours taking idolatrous portraits of broad beans or sitting in the garden meditatively podding them. Oh no. I have been busy with supper clubs and wedding cakes. So I am grateful to this quick and simple frittata recipe which I made for supper between canapé prep and cake icing. Not only because it is a doddle to make, but also because it offers the welcome opportunity to revel in the full glory of early broad beans – sweet, young and tender.

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Broad Bean and Feta Frittata

Yield: 2

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

A super quick vegetarian supper recipe and chance to celebrate the first broad beans of the season.

Ingredients

• 3 whole eggs
• 3 egg yolks
• 3 generous tbsp full fat crème fraiche
• 100g broad beans, podded weight
• 75g frozen peas
• 120g feta
• Leaves

Instructions

1. Pre-heat the oven to 185C.
2. Whisk together the eggs and crème fraiche in a large bowl then stir in the beans, peas and cheese. Season well. Mix everything together and spoon into silicone moulds or an ovenproof frying pan. Cook in the oven for 10 minutes for canapés or 20-25 minutes for a frying pan frittata or just until golden brown and set in the middle.
3. Serve with peppery leaves, like watercress.

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