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.

broad bean frittata

You read more about my broad bean obsession in this month’s Market Life, the Borough Market magazine. Here, you will also find my recipe for broad bean tips and goat’s cheese salad. This is the first of a new column I will be writing for the magazine about, predictably, putting a seasonal harvest at the centre of a meal. (A column! I know! Tying to play it cool. Totally failing.)

Broad bean and feta frittata

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serves 2

Broad bean and feta frittata

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

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