Before we get to the food, I wanted to take a moment and say something regarding the importance of today. It's Memorial Day. This marks the unofficial start of summer, but that's not why we celebrate it.
Abraham Lincoln once said, "The world will little note, nor long remember what we say here, but it can never forget what they did here." He was wrong on the former, but absolutely correct on the latter. We can never forget. 2015 marks the 150th anniversary of the end of the Civil War, and the 70th anniversary of the end of WWII. Let's all take a moment and pause to remember everyone who served our country -- both those who came home, and those who didn't.
Now, on to the food.
Abraham Lincoln once said, "The world will little note, nor long remember what we say here, but it can never forget what they did here." He was wrong on the former, but absolutely correct on the latter. We can never forget. 2015 marks the 150th anniversary of the end of the Civil War, and the 70th anniversary of the end of WWII. Let's all take a moment and pause to remember everyone who served our country -- both those who came home, and those who didn't.
Now, on to the food.
I found this recipe on BBC the other day. It looked really interesting, so I decided to try it. It's an interesting mix of flavors -- I never really thought to put mint in with feta -- but I think they all work well together. It's definitely a little on the rich side, so if I make it again, it may be for a large crowd instead of just for me and Beast.
The recipe called for 7 oz of raw fava beans, pods removed. My local Wegmans didn't sell them raw, only precooked, so I had to guess on about how much that was. I've adjusted the weight in the ingredient list, but if you are fortunate enough to have raw fava beans, remember to weigh them before removing the pods. You may see them listed as broad beans -- they're the same thing.
Ingredient List
Approximately 4 oz steamed fava beans (about half a package of Melissa Pealed and Steamed)
2 T cooking oil
1 small onion, peeled and chopped
1 tsp salt
1 tsp ground black pepper
6 large eggs (I used 8 medium)
4 oz feta cheese, crumbled
1 small handful fresh mint leaves
If you have bought your beans raw: Cook beans in a pan of boiling salted water for 2-3 minutes. Drain well, then refresh in cold water. When they are cool enough to handle, peel away the outer skins.
Heat oil in a small ovenproof pan over low heat. Add onion and salt. Cook for about 8-10 minutes, or until the onions are soft and clear, but not brown. Meanwhile, whisk eggs in a medium sized bowl until fluffy. Season with salt and pepper to taste.
When the onions are soft, increase the heat to medium and pour in eggs. Sprinkle over the feta, mint, and beans. Leave the pan on the heat for 2-3 minutes. DO NOT STIR. While you are waiting, turn on the broiler to high.
Transfer the pan to the oven and broil for another 2-3 minutes, or until the top of the egg mixture is firm and pale golden-brown. The recipe recommends flipping it out onto a plate when it comes out of the oven, but if you're like me and don't have much luck with this, just serve it directly from the pan.
Bon Appetite!
Tags: Vegetarian, gluten free, eggs, beans, cheese
The recipe called for 7 oz of raw fava beans, pods removed. My local Wegmans didn't sell them raw, only precooked, so I had to guess on about how much that was. I've adjusted the weight in the ingredient list, but if you are fortunate enough to have raw fava beans, remember to weigh them before removing the pods. You may see them listed as broad beans -- they're the same thing.
Ingredient List
Approximately 4 oz steamed fava beans (about half a package of Melissa Pealed and Steamed)
2 T cooking oil
1 small onion, peeled and chopped
1 tsp salt
1 tsp ground black pepper
6 large eggs (I used 8 medium)
4 oz feta cheese, crumbled
1 small handful fresh mint leaves
If you have bought your beans raw: Cook beans in a pan of boiling salted water for 2-3 minutes. Drain well, then refresh in cold water. When they are cool enough to handle, peel away the outer skins.
Heat oil in a small ovenproof pan over low heat. Add onion and salt. Cook for about 8-10 minutes, or until the onions are soft and clear, but not brown. Meanwhile, whisk eggs in a medium sized bowl until fluffy. Season with salt and pepper to taste.
When the onions are soft, increase the heat to medium and pour in eggs. Sprinkle over the feta, mint, and beans. Leave the pan on the heat for 2-3 minutes. DO NOT STIR. While you are waiting, turn on the broiler to high.
Transfer the pan to the oven and broil for another 2-3 minutes, or until the top of the egg mixture is firm and pale golden-brown. The recipe recommends flipping it out onto a plate when it comes out of the oven, but if you're like me and don't have much luck with this, just serve it directly from the pan.
Bon Appetite!
Tags: Vegetarian, gluten free, eggs, beans, cheese