Butter Bean, Goat’s Cheese and chard Frittata
From my new cookbook One Pan Beans and such fun cooking this frittata at the Bold Bean HQ in London last month. Frittata is a lifeline for family food, it’s a great way of cooking with loads of veg and, in the case, adding beans for a really quick and tasty family dinnertime. It’s also great cut into wedges and served in a lunchbox cold. Where would we be without Frittata is a question I find myself asking time and time again, just add BEANS is the answer!
INGREDIENTS
approx. 250g drained cooked or canned butter (lima) beans
80ml milk
7 eggs, beaten
2 leeks, trimmed, washed and thinly sliced
6 large stalks of chard, stems removed and thinly sliced, leaves thinly sliced
3 tbsp olive oil
1 small bunch of basil, leaves picked
150g soft goat's cheese log, thinly sliced
30g parmesan, finely grated, plus more to serve
salt and freshly ground black pepper
METHOD
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.