Ingredients

• 200g/7oz small broad beans
• pods removed (podded weight) (use frozen beans if fresh aren't available)
• 2 tbsp olive oil
• 1 small red onion
• peeled
• chopped
• salt and freshly ground black pepper
• 6 large free-range eggs
• 100g/3½oz feta cheese
• crumbled
• small bunch fresh mint
• leaves only (optional)

Directions

• Cook the broad beans in a pan of boiling
• salted water for 2-3 minutes
• or until tender. Drain well
• then refresh in cold water. When the beans are cool enough to handle
• peel away the outer skins
• if you want to.
• Heat the oil in a small ovenproof frying pan over a low heat. Add the onion and season with a pinch of salt. Fry for 8-10 minutes
• or until softened but not browned.
• Meanwhile
• preheat the grill to its highest setting. In a bowl
• whisk the eggs until well combined and full of air
• then season
• to taste
• with salt and freshly ground black pepper.
• When the onions have softened
• increase the heat to medium and pour in the beaten eggs. Sprinkle over the crumbled feta
• mint leaves (if using) and cooked broad beans. Leave the pan on the heat for 2-3 minutes
• or until the underside of the egg mixture is pale golden-brown. (NB: Do not stir the mixture.)
• Transfer the pan to the grill and cook for a further 2-3 minutes
• or until the top side of the egg mixture is firm and pale golden-brown. Place a large plate upside-down over the pan
• then turn the pan over so that the omelette falls onto the plate. Cut it into wedges and serve with crusty white bread.