Broad bean, feta, Pecorino and mint frittata

Method

1. Drop the beans into a pan of well-salted boiling water and cook for 5 minutes or until just tender. Drain and, when cool enough to handle, nick the side of each one with your fingernail and pop out the bright green beans.
2. Heat 1 tbsp of the olive oil in a shallow 20cm non-stick frying pan (measured across the base). Add the salad onions and soften for 1 minute. Remove from the heat.
3. Break the eggs into a mixing bowl and whisk until slightly aerated. Stir in the softened onions, the broad beans, feta, chopped mint, 40g of the Pecorino, ½ tsp salt and some black pepper.
4. Return the cleaned frying pan to the hob over a medium heat. Add the remaining olive oil and, when it’s hot, pour in the frittata mixture. Gently stir the centre of the mixture with a wooden spoon until it starts to thicken, then leave it to cook over a low heat for 15-20 minutes until lightly golden underneath and almost set through. Meanwhile preheat the grill to high.
5. Sprinkle the remaining Pecorino over the top, slide the frittata under the grill and cook for 3-4 minutes until it is puffed up and golden. Cut into wedges and serve warm.