Frittata with Morels, Fava Beans, and Pecorino Romano Cheese

By saber1998

Ingredients

• 1/3 cup shelled fava beans
• 1/2 cup fresh morel mushrooms (about 2 ounces)
• 1 tablespoon olive oil
• 2 tablespoons grated fresh pecorino Romano cheese divided
• 1 tablespoon finely chopped fresh parsley
• 2 tablespoons light sour cream
• 1 teaspoon chopped fresh tarragon
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 large eggs
• 2 large egg whites
• Fresh tarragon leaves (optional)

Details

Servings 2

Preparation

Step 1

1. Preheat oven to 350
2. 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.
3. Place mushrooms in a small bowl of cold water; swirl mushrooms gently to remove any grit. Drain; rinse will. Drain on paper towels, patting mushrooms dry.
4. Heat oil in an 8-inch ovenproof skillet over medium-high heat. Add mushrooms to pan; saute 5 minutes or until browned. Combine 1 tablespoon cheese, parsly, and next 6 ingredients (through egg whites) in a medium bowl; stir with a whisk. Stir in mushroom 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. Remove from oven
5. Preheat Broiler.
6. Sprinkle top of frittata with remaining 1 tablespoon cheese. Broil 1 minute or until cheese melts. Garnish with fresh tarragon leaves, if desired.