Feel free to add seasonal vegetables to create your own arrangements
Ingredients (for 4 people)
| olive oil | 20ml |
| unsalted butter | 10g |
| Whole eggs | 4 pieces |
| salt | 3.2g |
| Onion | 50g |
| broad beans | 50g |
| tomato | 100g |
| powdered cheese | 30g |
| soy milk or fresh cream | 50ml |
How to make it
1. Mix whole eggs, salt, cheese, and soy milk in a bowl using a Potesa ~ 22 Age Master , and preheat the oven to 160°.
② Remove the broad beans from the pods, make a cut on each side opposite the black line, then boil for 2 minutes and remove the skin.
③Cut the tomatoes into 2cm cubes.
4. Heat olive oil and butter in a frying pan, fry the onions until translucent, then add the broad beans and tomatoes and cook lightly.
5. Once the vegetables have been fried to a certain extent, pour in the liquid from step 1 and stir, moving the bottom of the pot with a rubber spatula, until it becomes a loose scrambled mixture.
*If the heat is too high it will harden, so quickly scramble it over medium heat.
⑥ Pour ⑤ into a heat-resistant container until it is 80% full, then place in a preheated oven and bake for approximately 25 minutes.
Shake the heat-resistant container with tongs until the entire frittata moves. If it's not cooked through, only the center will shake.
*If you don't have an oven, grill the fish over medium heat, or in a toaster oven over medium heat until browned.
7. Once cooked and cooled, use a rubber spatula to transfer to a cutting board or similar and cut into bite-sized pieces.
Key Points of Broad Bean and Tomato Frittata
The difficult part is scrambling the eggs in the frying pan.
If it's too stiff, it won't rise easily, and if it's too liquid, it will burn before it's fully risen. Aim for a loose scramble.
Add other seasonal vegetables as you like.
It also looks cute when baked green with spinach paste, gray with squid ink or bamboo charcoal, or pink with beets!
