Broad bean, pea and herb frittata

With an abundance of peas and broad beans, tons of herbs and an egg craving I decided to whip up a yummy frittata with a cheery courgette flower salad. Gorgeous, quick and easy.

About 1 cup of peas and broad beans (podded or frozen)
Small handful of grated cheddar
50g ‘nice’ cheese – whatever you have in the fridge or fancy. I used a soft, slightly stinky French cheese
6 eggs, beaten
½ onion, finely chopped
Small bunch of herbs, chopped (I used thyme, sage and parsley)
Mixed salad leaves
4 courgette flowers

Blanche the broad beans in a pan of boiling water for 4 minutes, add the peas and cook for another minute. Then drain and refresh under the cold tap. If you have the time and inclination pinch the beans out of their tough grey pouches.

Heat a tablespoon of oil in a frying pan and fry the onion gently until translucent. Beat the eggs, season with salt and pepper and then stir into the frying pan with the peas, beans and half the cheese. Once the omelette has set slightly scatter the remaining cheddar and other cheese over the top. After about 5 minutes put under a hot grill to finish off.

Serve with a salad of courgette flowers and mixed leaves, seasoned and dressed with a little olive oil if you fancy.


 Serves two, with leftovers for lunch the next day