Frittata with peas, broad beans, and green beans

Here is a simple and tasty Italian recipe for a green frittata rich in fresh and flavorful legumes, such as peas, broad beans, and green beans.

Ingredients

• 4 eggs
• 150 g of green beans
• 100 g of shelled peas
• 100 g of shelled broad beans
• 1 small onion
• Salt and pepper to taste
• Extra virgin olive oil
• Grated cheese (Parmesan or pecorino), optional

Preparation

1. Start by cleaning the legumes: trim the green beans by removing the ends, shell the peas and broad beans if you haven’t already done so.
2. Boil the peas and broad beans in salted boiling water for about 10 minutes, while the green beans might require a few minutes more. Once tender, drain them and set aside.
3. Meanwhile, finely slice the onion and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes transparent.
4. Add the boiled green beans and sauté everything for a few minutes so that they take on flavor.
5. Beat the eggs in a bowl, add salt and pepper, and if you like, some grated cheese.
6. Add the legumes to the bowl with the beaten eggs and mix well to distribute the ingredients.
7. Pour the mixture into the pan with the onion, letting the frittata set over medium-low heat. Use a lid for optimal cooking.
8. Once the frittata is golden on one side, flip it with the help of the lid or a large plate and cook it on the other side too.
9. The frittata is ready when both sides are golden and the inside is well cooked.

The frittata with peas, broad beans, and green beans is a great way to enjoy spring legumes and can be served either hot or at room temperature, perfect for a picnic or a buffet. If you want some Italian variations, you can add chopped fresh mint or basil to further flavor the dish. Enjoy your meal!