Fava or broad beans are a Summer favorite for me. I really like the fact that it’s quite hard to get fresh ones outside of the summer season and even in the frozen section of the grocery store it’s not always available at other times of the year.
In the Middle East, broad beans are used in a variety of dishes and are very popular. As a kid, My Mom made them in all sorts of ways such as pan-fried with garlic, mixed in with steamed rice or my favorite way which is to incorporate them into a light and utterly delicious vegetable frittata.
Broad beans are the ideal food for Vegetarians. They are high in protein and fiber and contain a ton of vitamins and minerals. Broad beans are rich in both folate and B vitamins, which we need for nerve and blood cell development, cognitive function and energy.
Broad beans have an outer shell which needs removing to get the true benefit of their taste and texture. This can be a bit time-consuming but it’ll be worth the work, I promise you!
Broad Bean and Dill Frittata
1 lb shelled & chopped broad beans
1 1/2 cup fresh (finely chopped) or dried dill
1 onion chopped
3 cloves of garlic minced
Salt & Pepper
1 tsp Bicarbonate of soda
3 tbsp olive oil
- Crack the eggs, then add the seasoning and baking powder to bowl.
- Add the garlic, onion, dill and broad beans to the egg mixture and mix together gently until combined.
- Heat the oil on a low heat in a medium sized non-stick frying pan, pour the mixture into the pan and gently fry for about 20 minutes with the lid on.
- After 20 minutes, flip the pan over and gently turn out the frittata onto a plate. Slide the frittata’s uncooked side back into the pan to finish cooking (another 20 minutes). You might need to add a little extra oil to the base of the pan before returning the frittata to cook. The finished result should be golden brown on both sides.