Butter Bean, Goat's Cheese + Leek Frittata

Claire Thomson

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.

Feeds: 4

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

Made with:

Directions

step 1
Preheat the oven to 200°/180°C fan/400°F/Gas 6.
step 2
Blend half of the beans with the milk and eggs. season to taste with salt and pepper and put to one side.
step 3
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.
step 4
Add the remaining whole beans and half the basil leaves to the pan and mix to combine.
step 5
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.
step 6
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.

Made with:

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