Frittata of Broad Bean Skins

The frittata of broad bean skins is a rustic and tasty dish that allows the use of the parts of broad beans often thrown away, namely their husks. Here’s the recipe:

Ingredients

• Boiled broad bean skins, about 200 g
• 4 eggs
• Salt and pepper to taste
• Grated pecorino cheese, 2 tablespoons (optional)
• 1 clove of garlic
• Extra virgin olive oil, 2 tablespoons
• Water or vegetable broth, as needed
• Chopped parsley, 1 tablespoon (optional)

Preparation

1. Clean the fresh broad beans and boil them for about 2 minutes in salted boiling water. Drain them and let them cool. After that, gently remove the outer skin.
2. In a large pan, fry the garlic clove in extra virgin olive oil. Add the broad bean skins and cook them over medium heat with a little water or vegetable broth, to soften them, for about 10-15 minutes. If desired, you can add chopped parsley for a touch of freshness.
3. In a bowl, beat the eggs with salt, pepper, and grated pecorino cheese to taste. Remove the garlic from the beans and pour the egg mixture onto the pan with the cooked skins.
4. Cook the frittata over medium-low heat for about 5 minutes or until the bottom has browned, then flip it with the help of a lid or a plate and cook the other side.
5. When both sides are nicely browned, your broad bean skins frittata is ready to be served!

Curiosity

The frittata of broad bean skins is an excellent example of “cucina povera,” the culinary tradition that wastes nothing and gives great dignity to every part of the food. In addition, the skins of broad beans are rich in fibers and nutrients, making this dish not only tasty but also healthy.