Today a spring frittata with chard, fava beans and Grana —actually raspadura—a one-dish meal perfect for the season using products you can find at the market and in the produce department of supermarkets!
HOW TO BEST PAIR FAVA BEANS?
Well, fava beans are an extremely versatile legume and we can pair them with:
• the best match is pecorino or salted ricotta;
• with sun-dried tomatoes, either plain or oil-packed;
• with pancetta or guanciale;
• with lamb in gremolada;
• with peas or artichokes and other seasonal vegetables;
• with rice or farro for a fresh and appetizing salad.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 6 eggs
- 6 bunches chard (intended as about 6 handfuls)
- 1/3 clove garlic
- 1 cup fava beans (fresh or frozen)
- to taste extra virgin olive oil
- to taste raspadura (shaved mountain cheese)
- to taste salt
- to taste pepper
Tools
- Mixing Bowls
- Pans
- Forks
FOR THE PREPARATION OF THE SPRING FRITTATA WITH CHARD, FAVA BEANS AND GRANA
Simply shell them and keep them in a bowl aside; if they are frozen, I thaw them in a separate cup.
Now I beat the eggs with the pinch of chopped garlic, adding salt and pepper as well.
Place the pan over the heat with a tablespoon of extra virgin olive oil, warming it over medium heat.
Pour in the beaten eggs and as they begin to set, flip the frittata to the other side, adding the chard and lowering the heat.
Add the fava beans and the raspadura or pieces of Parmesan cheese.
Cover with a lid and, still on low heat, finish cooking for another 4-5 minutes.
With the heat the cheese will melt and the vegetables will remain tender and tasty.
Enjoy your meal!
Annalisa
I remind you that at the top where you see the blog menu there is a magnifying glass 🔎 that allows you to enter an ingredient or the title of a recipe to find all preparations that include that title or ingredient — I hope you will find recipes you like among them!
P.S. For purely photographic reasons I decided to make the spring frittatas by placing the eggs in a flower-shaped mold that I used in the pan as a container!
