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Butter Bean, Sweet Pea + Feta Frittata
Hearty Queen Butter Beans take this simple bake into something properly filling rather than just an egg dish. Just tip everything into a dish and let the oven do the work. They soak up the salty feta and the eggs around them as it bakes, so every square comes with a good bit of bite alongside the soft peas and fresh mint. It’s a cracker for batch-cooking and keeping in the fridge for lunches to pop in a Tupperware to take to work or school throughout the week.
Ingredients
1 jar Queen Butter Beans - drained
7 large eggs
150g peas, defrosted if frozen
A small bunch of basil (about 10g), leaves picked and roughly torn
a small bunch of mint (about 8g), leaves picked and roughly chopped
200g feta, roughly crumbled
40g parmesan, finely grated, plus more to serve
Courgettes are a nice addition in summer, as is asparagus in spring!
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Directions
Preheat the oven to 200°C fan. Grease or line a large baking dish with parchment paper.
If adding courgettes or asparagus, slice thinly (or roughly chop asparagus) and cook in a splash of olive oil and a pinch of salt for 5 minutes until softened before adding to the egg mixture - this brings out more of their flavour and stops the bake from turning watery.
Crack the eggs into a large mixing bowl, whisk well and season with salt and pepper. Add the drained beans, peas, mint, basil and crumble in the feta. Gently mix until well combined.
Tip the mixture into the baking dish and scatter the parmesan evenly over the top. Bake for 20-25 minutes until set in the middle and golden on top.
Remove and leave to rest for 5 minutes before slicing into squares. Eat warm with a fresh rocket salad, or keep in the fridge in a sealed container for 3-5 days.
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Comments
Loved this recipe, nice fresh tastes and a great lunch, better than a sandwich!
Really enjoyed this recipe. It makes 6 large portions .