Jamie Magazine
By Joss Herd
Duck egg frittata with peas & beans
25 mins
Not Too Tricky
serves 4–6
About the recipe
Duck eggs are richer, creamier and bigger than hen eggs, which really suits the freshness of the peas and broad beans and means you don’t need as many!
Recipe From
Ingredients
150g small broad beans
1 tablespoon olive oil
6 spring onions, finely chopped
1 green chilli, finely chopped
300g Jersey royal potatoes, boiled and sliced
6 duck eggs
1 bunch dill, chopped
150g frozen peas, defrosted
1 punnet cress
70g fresh goat’s cheese
Method
- Cook the potatoes in boiling water until cooked but not too soft, then set aside to cool.
- Cook the broad beans in boiling water for 2 to 3 minutes, or until tender. Drain, then refresh in cold water. When the beans are cool enough to handle, peel the outer skins.
- Finely chop the spring onions and chilli. Heat the oil in a 23cm pan and fry the spring onions and chilli over a medium heat for 2 minutes until soft.
- Slice the cooled potatoes, add to the pan and cook gently for 2 minutes.
- Chop the dill, add to the eggs and beat. Season well.
- Preheat the grill to high. Add the broad beans and peas to the pan and stir to combine. Tip in the beaten eggs and cook over a medium heat for 4 minutes, until starting to set.
- Remove the pan from the heat, place under the grill and continue cooking the frittata until golden.
- Leave to cool slightly, then place a large plate upside-down over the pan and carefully turn it over so that the frittata falls onto the plate. Serve scattered with cress and fresh goat’s cheese.
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