Homegrown broad beans, dill and zucchini make this simple frittata super special. I’m never not awed by the magic of plants sprouting from seed. Particularly good is the fusion of gardens in this: it’s made with our beans and zucchini and dill fronds from a friend. The lightness of the zucchini is grounded by the hearty flavour of the broad beans and the dill adds a little extra twist.
Serves 4 for lunch
1/2 tbsp olive oil
a handful of broad beans
1 small zucchini, chopped in half lengthways and finely sliced
a few fronds of fresh dill, finely chopped
Drizzle olive oil into a cast iron skillet or a flat bottomed pan that you can put in the oven. Warm on the stove top and toss the broad beans and chopped zucchini through. While they are cooking for a few minutes, whisk the eggs together with the dill and some salt and pepper in a large bowl.
Pour the egg dill mixture over the beans and zucchnini in the pan and cook for five minutes or so, running a metal spatula around the edges of the frittata as it starts to cook.
Pop the pan in the oven under the grill for a further five minutes until the frittata is golden brown on top.
Enjoy with a green salad and two or three excellent people.
With lots of love, xxx