Fava Bean And Mint Frittata

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups vegetable stock
• 1 1/2 lbs fava beans
• 1 teaspoon olive oil
• 6 eggs
• 1/3 cup light cream
• 1 cup sheep cheese
• 12 mint leaves
• 1/4 teaspoon salt
• nutmeg
• pepper

Recipe

• 1 unless your fava beans are small and young, their waxy skin needs to be removed. to do this, bring the stock to a boil in a medium saucepan. drop in the shelled beans and cook for 5 minutes (6 if the beans are frozen). drain and drop into a bowl of ice-cold water to stop the cooking. cut a tiny slit in the outer skin of each bean with your thumbnail, and pinch the skin to slip it off- you will get more dexterous as you go. (the beans can be prepared up to 2 days in advance and refrigerated in an airtight container).
• 2 preheat the oven to 425 degrees f. grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
• 3 in a large mixing bowl, whisk together the eggs, cream, cheese and mint. season with salt, a few gratings of nutmeg, and a few turns of the pepper mill. add the beans, stir gently to combine, and pour into the prepared cake pan.
• 4 put into the oven to bake for 25 minutes, until golden and puffy. transfer he pan on a rack to cool for 5 minutes- the top will settle. remove from the pan and serve warm or at room temperature, with a salad of mixed greens. this will keep for up to a day, tightly wrapped and refrigerated.