Broad bean, feta and sweet potato frittata
Head chef Dave's frittata recipe is full of light summer flavours.
- 8oz frozen broad beans
- 8 large free range eggs
- 1 red onion, peeled and finely chopped
- 6oz feta cheese, crumbled
- 1 sweet potato, cooked and sliced
- 1 small bunch of mint
- Salt and pepper to taste
- 2tbsp vegetable oil
- Cook the broad beans in boiling salted water for 2-3 minutes. Refresh in cold water and set aside.
Preheat the grill to high.
Heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 minutes until softened.
Mix the eggs with the sweet potato, broad beans, feta and mint and season well. Pour over the onion in the pan and cook for 2-3 minutes or until the bottom has set and started to colour.
Put the pan under the grill and cook for 5 minutes or until golden brown and cooked through.
Cut into wedges and serve with salad.