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Butter Bean, Goat's Cheese + Leek Frittata
As if we couldn't love Claire more, she's only gone and written a cookbook ALL ABOUT BEANS. This frittata is an exclusive recipe from the book, One Pan Beans - showcasing how beans + pulses can be the star of the show, and just how simple it is to create DELICIOUSLY TEMPTATIOUS one-pan meals that all of the family will love. For this recipe, butter beans are blitzed into the egg mixture as a thickener, as well as dotted into the frittata for extra texture and creamy bite. It’s ideal to eat straight out of the oven with a fresh side salad, or even cooled for picnics or an office lunch. Grab your copy of the book here.
Ingredients
250g drained Queen Butter Beans or canned butter beans
80ml milk
7 eggs, beaten
2 leeks, trimmed, washed and thinly sliced
6 large stalks of chard, stems removed and thinly sliced, leaves thinly sliced
3 tbsp olive oil
1 small bunch of basil, leaves picked
150g soft goat's cheese log, thinly sliced
90g parmesan, finely grated, plus more to serve
Directions
Preheat the oven to 200°/180°C fan/400°F/Gas 6.
Blend half of the beans with the milk and eggs. season to taste with salt and pepper and put to one side.
In a non-stick, ovenproof frying pan over a medium heat, fry the leeks and chard stalks in the olive oil for 8-10 minutes until the leeks are tender and sweet. Add the chard leaves, cover and cook for 3-5 minutes, stirring every now and then until the leaves have softened and wilted down.
Add the remaining whole beans and half the basil leaves to the pan and mix to combine.
Pour the egg mixture over the leek mixture in the hot pan. Turn down the heat, dot with the goat's cheese slices on top and sprinkle with the parmesan and a grind of pepper. Take the pan off the heat and bake in the hot oven for 8-12 minutes, or until firm to the touch and golden brown on top.
Remove from the oven and allow to rest for 5 minutes before sliding out onto a chopping board or large plate. Serve while still warm, or cold, topped with a little more parmesan and the remaining basil leaves.
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