Frittata with Morels, Fava Beans, and Pecorino Romano Cheese
Frittata with Morels, Fava Beans, and Pecorino Romano Cheese could be just the gluten free and vegetarian recipe you've been looking for. This recipe serves 2. One portion of this dish contains roughly 19g of protein, 20g of fat, and a total of 290 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up tarragon, parsley, eggs, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It works well as a pretty expensive main course.
Instructions
Cook fava beans in boiling water 30 seconds.
Remove with a slotted spoon, and plunge beans into ice water; drain well. Peel tough skins from beans.
Place mushrooms in a small bowl of cold water; swirl mushrooms gently to remove any grit.
Drain on paper towels, patting mushrooms dry.
Heat oil in an 8-inch ovenproof skillet over medium-high heat.
Add mushrooms to pan; saut 5 minutes or until browned.
Combine 1 tablespoon cheese, parsley, and next 6 ingredients (through egg whites) in a medium bowl; stir with a whisk. Stir in mushrooms and beans.
Add egg mixture to pan; cook 1 minute, stirring gently.
Place pan in oven; bake at 350 for 8 minutes or until edges are puffed and center is almost set.
Sprinkle top of frittata with remaining 1 tablespoon cheese. Broil 1 minute or until cheese melts.
Garnish with fresh tarragon leaves, if desired.