Frittata is a very versatile dish and can be made with any number of thing and eaten in a variety of occasions: brunch, lunch, in a sandwich, appetizer, light dinner, cold, hot… you choose. I often make some frittata when I need too cook an appetizer that can be shared at a potluck or at a dinner. It is super easy to make and, at least in Minneapolis, it makes an impression!
For Easter I decided to make some fava bean frittata, but of course I couldn’t find fava beans, so fava beans became lima beans. Fava beans and other springy vegetables such as asparagus, zucchini, spinach are often eaten for Easter in Italy because they kind of symbolize rebirth (and of course because Easter happens to be in Spring). To balance out the sweetness of the beans I added in some salty cheese and for a fresh, springy touch I added mint. I guess it turned out all right, because I had a couple of people asking me for the recipe….
- 1 can lima beans
- 8 eggs
- 1/2 cup milk
- 1 onion
- 2 spoons mint
- 1 cup diced salty cheese
- First I took a small onion and wilted it in a bit of olive oil. When the onion was soft, I added in my drained lima beans and warmed them up. I also added a couple of spoons of minced mint.
- While the lima beans were cooking, I beat the eggs with a splash of milk, salt and pepper. The milk helps making the frittata soft and fluffy. You shouldn’t add that much, just a splash is enough to make the frittata rise and puff up during cooking. Finally, I added in a diced salty cheese from Mexico (feta should work as well) and mixed everything well.
- I poured the egg and cheese mixture in the pan where I was cooking my fava beans and placed my pan in a 385F oven. The frittata should cook in the oven for about 20-30 minutes or until puffy and golden. After you take the frittata out be very careful with the pan: every time I cook frittata in the oven I end up burning myself because I touch the sering hot handle of the pan…. this time was not an exception 🙁
- You can serve it hot or cold, as a main dish or as a starter.