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Duck egg frittata with peas & beans
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Total Time:
25 minutes
Duck eggs add rich creaminess to fresh peas and broad beans, requiring fewer eggs for a flavorful dish.
Ingredients:
  • 300 g Jersey royal potatoes
  • 150 g small broad beans
  • 6 spring onions
  • 1 green chilli
  • 1 tablespoon olive oil
  • 1 bunch of dill
  • 6 duck eggs
  • 150 g frozen peas defrosted
  • 1 punnet of cress
  • 70 g fresh goat's cheese
Instructions:
  • Boil potatoes until just tender, then cool. Blanch broad beans for 2 to 3 minutes until tender. Peel beans after cooling. Sauté spring onions and chili in oil until soft. Add sliced potatoes to the pan and cook briefly. Beat eggs with dill, season well. Preheat grill. Combine broad beans, peas, and eggs in the pan. Cook until set, finish under the grill until golden. Invert frittata onto a plate. Top with cress and goat's cheese before serving.

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