Broad Bean Omelette

To tell you nowt but the truth, my broad beans have been nothing short of prolific. I cannot urge you enough to throw a few broad beans in the ground and watch them develop. They are so nutty and so so green. There’s nothing like picking a few pods and whiling away a few moments popping the little guys out of their silk lined beds. I really enjoy squeezing them out of their old grey skins once cooked. Unless I’m in a rush.

Despite all the care and affection I have given my beans I did manage to whip up some delectable meals and snacks. The first one (apart from eating a few raw off the stalk) was an omelette that I threw some of my emerald delights into. To start, I satisfyingly took the beans out of their homes.

Ingredients

Enough for two large omelettes.

Put in the omelette what you will. I had nothing shy of lots of butter, about 50g cheese, 6 eggs, fresh mint, two good handfuls of podded broad beans and some seasoning.

Method

Here’s a tip – if you don’t have a frying pan with a new-fangled metal handle, wrap some foil around your plastic one and then it’s a doddle under the grill.

I then put some tomatoes in the same frying pan to give it a bit of zing on the side. A very good lunch.

All That I’m Eating