Early Summer Fava Bean Frittata

An Easy and Seasonal Italian Recipe

I love fava bean season! We usually harvest them here in my garden in late spring early summer, and if I don’t make the delicious Fava Bean Crostini, then I will make an easy frittata which is the perfect dish for a family weekend brunch. This is the first year in so many that my girls and I aren’t visiting Tuscany. To make up for the melancholic ache of not hearing cicadas on summer evenings, I am cooking up some easy Italian dishes and salads from produce in the garden. This frittata is the perfect combination of eggs, beans, tomatoes, and herbs. Cooking it in a cast iron pan is so ideal because it can just be transferred from the top of the stove top the oven seamlessly. I like to add shallots, smoked pepper and sea salt for added savoriness, and using some egg whites gives the batter a fluffy airy quality. I have been obsessed with Bourbon Smoked Pepper  which gives all my dishes an extra flavorful kick. Recipe for frittata below!

For more seasonal recipes see The Local Rose.

On another note, I so do value wearing clothes made by friends in our lovely community. As I continue to release and let go of material items in my home, I also am yearning to only wear clothes made by artisans I have a relationship with. I am trying to create a kinship with the garments, I wear in the same way I am with the food my family and I consume. Knowing who and where the items come from add a another layer to conscious living.  The one in this post is from Rachel Craven’s new designs. She has made some lovely aprons just for The Local Rose which you can seen the Shop.

Fava Bean Frittata

Ingredients
1/3 cup shelled fava beans
1 shallot chopped
4 eggs
2 egg whites
1 Tbs chopped tarragon
1 Tbs chopped dill
2 tbs grated parmesan cheese or Spanish manchego cheese
1/3 cup cheery tomatoes halved
sea salt
pepper
2 tbs olive oil or butter

Creation
1) Preheat oven to 350 degrees.
2) Cook fava beans in boiling water for 40 seconds then put in a colander. Quickly put them in a bowl of ice this maintains the vibrant green color.
3) Break the eggs and mix in a bowl. Add the two egg whites to the mixture and whip well. (I sometimes add a spoonful of cream, milk or yogurt to add for more of a fluffy batter).
4) Sautee the shallots on stove top in the olive oil or butter. Once golden add the tomatoes, and beans. Then add the eggs. Season with salt and pepper. After it begins to cook on the edges add the herbs and cheese.
5) Take off the stove top and place in the oven.
6) Place in the oven for 10 minutes and if you’d like it more crisp let it sit in the broiler for 1 minute until the cheese is golden and slightly crispy.