A frittata is the perfect base for pretty much anything you have in the fridge or growing in abundance in the garden. This high protein, fresh and healthy dish is super quick and easy and is great as a leftover lunch. Broad beans are really high in fibre and contain the flavonoid quercetin, beta-carotene, vitamins B3 and C and folate. They are also higher in calcium than most other vegetables.
You will need:
4 large eggs
200g broad beans
1 red onion, sliced
100g feta cheese
small bunch of fresh mint
Start by boiling the broad beans for a couple of minutes until tender, then remove the outer membrane. Set these to one side and heat a little olive oil in a small ovenproof frying pan.
Add the onion and fry for 10 minutes until soft but not browned.
Whisk the eggs in a bowl until combined and full of air, adding a touch of seasoning. When the onions have softened, raise the heat a little and pour in the eggs.
Crumble over the feta, mint leaves and broad beans and leave to cook for 2-3 minutes. Don’t stir it! Transfer the pan to a hot grill and cook for a further 2-3 minutes until everything goes a lovely golden brown.
Pop onto a big plate, cut into portions and serve with a big green salad for a wonderfully light and healthy meal.