📝 About This Recipe
This vibrant frittata celebrates the arrival of spring with tender, bright green fava beans tucked into a velvety egg custard. Inspired by the rustic kitchens of Central Italy, this dish balances the earthy sweetness of the legumes with sharp Pecorino Romano and a refreshing burst of garden-fresh mint. It is a versatile masterpiece, equally at home on a sun-drenched brunch table or served at room temperature for a sophisticated picnic lunch.
🥗 Ingredients
The Legumes
- 2 pounds Fresh Broad Beans (in the pod) (yields about 1.5 cups shelled)
- 1 teaspoon Sea salt (for blanching water)
Egg Base
- 8 Large organic eggs (at room temperature)
- 1/4 cup Heavy cream (provides a silkier texture)
- 1/2 cup Pecorino Romano cheese (finely grated)
- 2 tablespoons Fresh mint leaves (finely chiffonaded)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Kosher salt (adjust based on saltiness of cheese)
The Sauté
- 2 tablespoons Extra virgin olive oil (high quality)
- 3 pieces Spring onions or scallions (white and light green parts, thinly sliced)
- 1 Garlic clove (minced very finely)
- 1 tablespoon Unsalted butter (to prevent sticking and add flavor)
For Garnish
- 1 tablespoon Fresh Flat-leaf Parsley (roughly chopped)
- 1 teaspoon Lemon zest (for a bright finish)
- 1 tablespoon Extra Pecorino (shaved with a peeler)
👨🍳 Instructions
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1
Begin by shelling the broad beans from their pods. Bring a medium pot of salted water to a rolling boil and prepare an ice bath in a separate bowl.
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2
Blanch the beans in the boiling water for exactly 2 minutes. Immediately transfer them to the ice bath with a slotted spoon to stop the cooking and preserve the vibrant green color.
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3
Once cool, use your thumbnail to pierce the outer greyish skin of each bean and gently squeeze to pop out the bright green inner bean. Discard the skins and set the beans aside.
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4
In a large mixing bowl, whisk the 8 eggs with the heavy cream until fully combined and slightly frothy. Do not over-beat, as too much air will cause the frittata to deflate later.
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5
Fold in the grated Pecorino Romano, chopped mint, kosher salt, and cracked black pepper into the egg mixture.
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6
Preheat your oven's broiler (grill) to medium-high setting and position a rack about 6 inches from the heat source.
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7
Heat the olive oil and butter in a 10-inch ovenproof non-stick skillet over medium heat. Once the butter is foaming, add the sliced spring onions.
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8
Sauté the onions for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to brown it.
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9
Scatter the double-peeled broad beans evenly across the skillet. Let them warm through in the oil for 1 minute.
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10
Pour the egg mixture into the skillet. Use a heat-proof spatula to gently stir the eggs for about 30 seconds, allowing some of the cooked curds to move to the center while the raw egg flows to the edges.
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11
Reduce the heat to medium-low. Let the frittata cook undisturbed for 5-7 minutes, or until the edges are completely set and the bottom is golden, but the top is still slightly runny.
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12
Transfer the skillet to the oven under the broiler. Watch closely for 2-3 minutes; remove as soon as the top is puffed, set, and lightly golden brown.
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13
Slide the frittata onto a cutting board or serving plate. Let it rest for 5 minutes to allow the internal structure to firm up before slicing.
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14
Garnish with the lemon zest, chopped parsley, and a few shavings of Pecorino. Slice into wedges and serve.
💡 Chef's Tips
Double-peeling the broad beans is essential for a tender texture; the outer skins can be tough and bitter. If you cannot find fresh broad beans, frozen ones work well—just thaw and peel them as instructed. Ensure your skillet is truly oven-safe; a well-seasoned cast iron or a heavy-bottomed stainless steel pan works beautifully if you don't have non-stick. Don't overcook the frittata in the oven; it should have a slight 'wobble' when you pull it out, as residual heat will finish the job. For a dairy-free version, omit the cream and substitute the Pecorino with nutritional yeast or a vegan parmesan alternative.
🍽️ Serving Suggestions
Serve alongside a crisp arugula salad dressed with a simple lemon vinaigrette to cut through the richness. Pair with a chilled glass of Vermentino or a light, dry Rosé. A side of crusty sourdough bread rubbed with a raw garlic clove is the perfect vessel for any leftover bits. Enjoy warm for breakfast or at room temperature as part of a Mediterranean-style antipasto platter. Top with a dollop of crème fraîche or Greek yogurt for an extra layer of indulgence.