- 100g flat beans
- 1 red onion
- 250g cherry vine tomatoes
- 2 garlic cloves
- A handful of mint
- 1 lemon
- 6 eggs
- 120g feta
- 1 tbsp balsamic vinegar
- 50g peppery salad leaves
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Fill your kettle and boil it. Trim the woody tips from the flat beans, then slice into chunks around 1-2cm-long. Add the beans to the boiling water and simmer for 3 mins to blanch them. Drain, rinse under cold water and set aside.
- 2.
Preheat your grill to high. Peel and finely slice the red onion. Pop an ovenproof frying pan on a medium-high heat and add 1 tbsp olive oil and the onion. Season with a pinch of salt and pepper. Fry, stirring often, for 3-4 mins till the onion is glossy and lightly browned.
- 3.
While the onion fries, halve the cherry vine tomatoes. Peel and finely chop the garlic cloves.
- 4.
Add the cherry tomatoes and garlic to the browned onion with the blanched flat beans. Fry for 6-8 mins, stirring often, till the tomatoes have softened.
- 5.
Meanwhile, pick the mint leaves off their sprigs and finely slice them. Scoop the mint into a mixing bowl. Finely grate the lemon zest into the bowl. Crack the eggs into the bowl. Add a pinch of salt and pepper and whisk to combine. Pour the beaten eggs into the frying pan with the veg. Swirl round to coat the base of the frying pan. Cook for 2 mins, till the base is just set.
- 6.
Take off the heat and crumble the feta over the top off the eggs and veg. Transfer the frying pan to the grill and cook for 6-8 mins till the frittata is set and golden brown. No ovenproof frying pan? See our tip.
- 7.
While the frittata cooks, whisk the balsamic vinegar with 1 tbsp olive oil, a squeeze of lemon juice and a pinch of salt and pepper to make a dressing. Toss the salad leaves with the dressing.
- 8.
When the frittata is set, let it rest in the frying pan for 1-2 mins. Cut into wedges and serve with the salad leaves.
- Tip
Love Your Leftovers:
If you have any frittata leftover, you can transfer it to an airtight tub and store in the fridge for up to 3 days. It’s best eaten cold. - Tip
The Right Pan For The Job:
If your frying pan isn’t suitable for sliding under the grill, then transfer the veg to a snug heatproof dish before you add the beaten eggs. Pour over the beaten eggs, then sprinkle over the feta and slide the dish under the grill. The frittata will cook under the grill (it make take a few more mins) and you can serve the frittata in slices. - Tip
Lemon Yellow?
You might think that a green lemon isn’t ready to leave the fruit bowl, but the difference is only skin deep. Lemons turn yellow when the nights are cool, but our Spanish crop is still enjoying the warmth of hot summer nights. So, instead of sourcing our citrus from further afield or using artificial chemicals, we thought we’d embrace this greener way of doing things.