This little pancake has a springlike freshness with its filling of young, peeled fava beans and freckling of feathery dill. Curiously, it is not at all “eggy.” In fact, a devout noneater of eggs, I have been known to finish a whole one by myself. A drizzle of yogurt over its crust or a few slices of smoked salmon at its side are possibilities too. I really think this is only worth making with the smallest of fava beans, and they really must be peeled.
Recipe information
Yield
enough for 2 as a light main course
Ingredients
Preparation
Step 1
Bring a deep pan of water to a boil, drop in the fava beans, and boil until tender. They should be ready after four or five minutes, depending on their size. Drain, cool slightly under running water, then pop the beans out of their little skins. Chop them roughly and set aside.
Step 2
Finely grate the Parmesan. Break the eggs into a small bowl and mix them lightly with a fork. Stir in the Parmesan and the chopped dill. Preheat the broiler.
Step 3
Melt the butter in a shallow pan, about 8 inches (20cm) in diameter. When it starts to froth, pour in the egg-and-cheese mixture. Add the peeled fava beans and let the frittata cook over a relatively low heat until the bottom has formed a golden crust. Lift the pan from the heat and slip it under the broiler until the eggs have set and the top is lightly colored.
Step 4
Cut into wedges, like a cake.
