Fresh broad bean and spring onion frittata with pecorino

Ingredients

For 1 serving

• Broad beans150 g
• Spring onions3
• Eggs2
• Egg whites80 g
• Pecorino15 g
• Extra virgin olive oil2 teaspoons
• Whole wheat bread40 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Bring a small pan of water to the boil. Meanwhile pod the broad beans.
2. Blanch the beans for 2 minutes, drain, cool them in cold water and slip them out of their skins by squeezing between your fingers.
3. Trim the spring onions and slice them into rounds. Heat the oil in a non-stick frying pan of about 20 cm over medium-low heat and soften them with a pinch of salt for 3 minutes, until tender; add the broad beans and cook for 5 minutes, until soft.
4. Beat the eggs, egg whites, grated pecorino and a grind of black pepper, pour over the beans, cover and cook over low heat for 6 minutes, until the edges are set; flip the frittata with a plate and cook for 2 more minutes, until golden.
5. Serve in wedges with the wholemeal bread.