After risotto, frittata is definitely the comfort food I enjoy the most.
This one has been made rapidly while working at my kookstudio using fresh ingredients (organic eggs and herbs) and fava/broad beans that I just bought at my Turkish greengrocer.
I usually add grated cheese to the frittata mixture and this time I used Parmesan but now that I think about it I come to the conclusion that this dish would be even better with pecorino (pecorino co' baccelli, sheep cheese with fresh fava beans, is a classic of the Tuscan cuisine).
So the recipe now includes pecorino, saltier and tastier than Parmigiano. Go easy on the salt, thus.
Mint does really well too in a frittata so you can add some, finely chopped.
FRITTATA CON FAVE ED ERBE FRESCHE
Ingredients:
6 eggs
0,5 deciliter of fresh cream or water
a handful of grated pecorino cheese
200 gr. fresh broad beans
a bunch of flat-leaf parsley
6 twigs of fresh thyme
salt and black pepper
Blanch the shelled fava beans for just 1 minute in salted boiling water then drain with a slotted spoon and leave to cool off a bit. Little fava beans can go in the frittata without "double shelling" them, which means without removing the outer layer, while the big ones, if they're not fresh from the field, taste better when they're completely peeled since the outside shell can be quite tough.
Beat the eggs lightly with cheese, cream or water (I prefer water for the way it slightly "balances" the texture of the frittata), the finely chopped herbs plus salt and pepper to taste.
Add the blanched fava beans, fold them in the mixture and cook in a skillet in abundant olive oil.
I use a non-stick skillet and put it on top of a heat diffuser so that the frittata does not burn and can cook gently and evenly on a low flame for quite some time. I also cover the pan with a lid.
Once the top part has become firm, turn the frittata with the help of the lid and let it cook on the other side for just 1 or 2 minutes.
Serve lukewarm or at room temperature.
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