We love to eat frittata and I am always delighted when I get a recipe for a new version. This is from the recently published ” One Pan Beans” by Claire Thomson. This chef and food writer lives very near to me and we share the same local shops on our doorstep. I eagerly await every new publication and am slowly but steadily cooking my way through her books. I think the latest count is 11. She also now has her own recipe website named after her first book 5 Oclock Apron.
Ingredients
- about 250g drained cooked or canned butter beans
- 80 ml milk
- 7 eggs beaten
- 2 leeks trimmed, washed and thinly sliced
- 6 large stalks chard stems removed and thinly sliced, leaves sliced
- 3 tbsp olive oil
- 1 small bunch of basil leaves picked
- 150 g soft goat's cheese log thinly sliced
- 30 g parmesan finely grated, plus more to serve
- salt and freshly ground black pepper
Servings:
Instructions
- Preheat the oven to 200°C/180°C fan/400°F/Gas 6
- Blend half the beans with the milk and eggs, season to taste with salt and pepper and put to one side.
- In a non-stick, ovenproof frying pan over a medium heat, fry the leeks and chard stalks in the olive oil for 8-10 minutes until the leeks are tender and sweet. Add the chard leaves, cover and cook for 3-5 minutes, stirring every now and then until the leaves have softened and wilted down.
- Add the remaining whole beans and half the basil leaves to the pan and mix to combine.
- Pour the egg mixture over the leek mixture in the hot pan. Turn down the heat, dot with the goat's cheese slices on top and sprinkle with the parmesan and a grind of pepper. Take the pan off the heat and bake in the hot oven for 8-12 minutes, or until firm to the touch and golden brown on top.
- Remove from the oven and allow to rest for 5 minutes before sliding out onto a chopping board or large plate. Serve while still warm, or cold, topped with a little more parmesan and the remaining basil leaves.
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