“Just when you thought you’d had enough green beans for a while…” Meredith sighed at lunchtime, as she bit into a piece of this green and yellow discus–a frittata with green beans.
Frittata is an Italian omelette–made the opposite way to a French omelette.
I’ve been guided in their making by the incomparable Marcella Hazan–the queen of Italian home cooking.
The “trick” is in the time it takes.
It’s cooked over the lowest heat, for about 15 minutes–a French omelette over the highest heat, for probably less than a minute!
The French version is fluffy–the Italian firm, but not dry; more like a pastry-less quiche–served in slices.
What they have in common, apart from eggs, is that you can fill them–frittatas or omelettes–with pretty much what you fancy.
In this version, green beans and onion:
1 onion–peeled and chopped
2 tablespoons olive oil
8 oz/250 gms green beans–cooked to tender, drained, and plunged into a bowl of cold water, then patted dry and cut into short lengths, ready to go into the frittatta mix
2 0z/50 gms parmesan cheese–grated
salt and pepper
a thumb-size knob of butter and a little more olive oil
- Sauté the onion in the olive oil until it colours nicely–set aside to cool.
- Break the eggs into a bowl and whisk them lightly to combine the yolk and the white.
- Whisk in the grated cheese.
- Season with salt and pepper.
- Add the beans and the onions to the bowl and mix them in.
- Heat the butter and the extra oil in a medium sauté pan [10 inch/26 cm] to hot.
- Fold in the egg mixture and turn the heat down to the lowest available–even use a heat diffuser too if you have one [the object being to keep the frittata moist through slow cooking].
- Cook for about fifteen minutes until there is just a little lake of liquid left on top.
- Heat the grill to hot and place the pan under it for a couple of minutes, just to firm it up.
“Great finish to the bean season,” acknowledged Meredith, after helping herself to a second slice….