Favourite Picnic Frittata with Broad/Fava Beans, Halloumi & Mint

These days my most favourite picnic or packed lunch food dish is a frittata – I prefer it to a sandwich, salad or wrap. This one, made with seasonal broad/fava beans, mint and halloumi cheese is a new favourite and may well prove popular for those who avoid meat for whatever reason.

You can use fresh broad/fava beans which are now in season or frozen ones.

And of course you can always change the bean choice and use another and likewise the same with cheese – I like goat’s cheese with chives too.

BROAD/FAVA BEAN, HALLOUMI AND MINT FRITTATA

Ingredients

METRIC/US

250 g/8 oz light halloumi cheese

300 g/2½ cups shelled baby broad/fava beans

6 large eggs

large handful coarsely chopped fresh mint

salt and freshly ground black pepper

low fat cooking spray or mist

Method

Slice half of the halloumi and crumble the rest.
Blanch the broad/fava beans in boiling water for a few minutes until tender. Drain well.
Beat the eggs in a bowl then stir in the beans, crumbled halloumi, mint and salt and pepper to taste.
Liberally spritz a non-stick frying pan (with a handle that is suitable for going under a grill/broiler) then heat until moderately hot. Pour in the egg mixture and cook for 4-5 minutes, until the base of the frittata is cooked through. Preheat a grill/broiler to high.
Arrange the slices of halloumi on top of the frittata and place under the grill/broiler and cook until the top is golden and the egg mixture has cooked.
Serve warm or cold cut into wedges.