Frittata Fêve & Menthe

Page 67

| Course Type: Main Courses

(1 review)

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Recipe Review

Really very good as frittatas go. The fêves are a bit of an annoyance to prepare, podding, parboiling, peeling, but the result is lovely.

Once the fêves are prepped, and this can be done ahead, the frittata is easy to assemble. I used my 9" cast iron skillet, lined with parchment paper. Cleanup was then minimal.

I used feta, since that was on hand, but any sheep's milk cheese would be fine, I expect.

This should serve 4 as a main. But DH ate two quarters, while I had one; we have one left for a mid-day snack.

This would also make a nice starter, cut in smaller pieces.

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