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    You are in: Home / Recipes / Fava Bean and Mint Frittata Recipe
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    Fava Bean and Mint Frittata

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    hectorthebat's Note:

    Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini

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    Units: US | Metric


    1. 1
      Unless your fava beans are small and young, their waxy skin needs to be removed. To do this, bring the stock to a boil in a medium saucepan. Drop in the shelled beans and cook for 5 minutes (6 if the beans are frozen). Drain and drop into a bowl of ice-cold water to stop the cooking. Cut a tiny slit in the outer skin of each bean with your thumbnail, and pinch the skin to slip it off- you will get more dexterous as you go. (The beans can be prepared up to 2 days in advance and refrigerated in an airtight container).
    2. 2
      Preheat the oven to 425 degrees F. Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
    3. 3
      In a large mixing bowl, whisk together the eggs, cream, cheese and mint. Season with salt, a few gratings of nutmeg, and a few turns of the pepper mill. Add the beans, stir gently to combine, and pour into the prepared cake pan.
    4. 4
      Put into the oven to bake for 25 minutes, until golden and puffy. Transfer he pan on a rack to cool for 5 minutes- the top will settle. Remove from the pan and serve warm or at room temperature, with a salad of mixed greens. This will keep for up to a day, tightly wrapped and refrigerated.

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    Nutritional Facts for Fava Bean and Mint Frittata

    Serving Size: 1 (295 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 437.0
    Calories from Fat 177
    Total Fat 19.7 g
    Saturated Fat 9.3 g
    Cholesterol 310.2 mg
    Sodium 541.3 mg
    Total Carbohydrate 37.1 g
    Dietary Fiber 9.2 g
    Sugars 3.4 g
    Protein 28.4 g

    The following items or measurements are not included:

    vegetable stock

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