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Broad Bean Frittata
This Broad Bean Frittata with mint is a great way to use up fava beans. Ready in 30 mins you can enjoy it for breakfast, lunch or dinner!
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast, Brunch, Dinner, Lunch
Cuisine:
American
Diet:
Vegetarian
Servings:
6
Calories:
186
kcal
Author:
Kate Hackworthy | Veggie Desserts
Cost:
$10
Equipment
8-inch / 20cm non-stick oven safe frying pan
mixing bowl
Ingredients
2
cups
broad beans
removed from pods (200g)
6
eggs
¼
cup
heavy cream (double cream)
3
spring onions
(scallions), finely chopped
2
tablespoons
mint
freshly chopped
4
tablespoons
parmesan cheese
grated and divided
½
teaspoon
salt
½
teaspoon
ground black pepper
½
tablespoon
olive oil
Instructions
Preheat the oven to 400°F/200°C
Prep the broad beans (if unshelled)
Add the broad beans to a pot of salted water, and boil for 5 minutes or until tender. Drain, run under cold water and drain again.
Remove the broad beans from their tough grey shells by ripping a hole and popping the bright green broad beans out. Discard the tough shells.
For the frittata
Beat the eggs and cream in a large mixing bowl, then stir in the prepared broad beans, scallions, mint, half the parmesan, salt and pepper.
Heat the oil in a frying pan, then pour in the egg mixture and tilt the pan slightly to even cover the base.
Cook for 2 minutes or until the edges begin to set.
Place the pan into the oven and bake for 8-10 minutes or until the eggs are set.
Serve topped with the remaining parmesan.
Nutrition
Calories:
186
kcal
|
Carbohydrates:
13
g
|
Protein:
12
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.02
g
|
Cholesterol:
177
mg
|
Sodium:
317
mg
|
Potassium:
253
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
549
IU
|
Vitamin C:
2
mg
|
Calcium:
100
mg
|
Iron:
2
mg