Fava Bean & Ricotta Omelet with Spring Greens

 

This springy dish is perfect as the  star of a healthy brunch. Fava beans are low in fat and sodium and high in iron and fiber. Here they are enveloped in creamy, protein-packed eggs and smooth ricotta for a meal that will satisfy your hunger.

 

Fava Bean & Ricotta Omelet with Spring Greens 

 

2 lb. (1 kg) fava beans, shelled

5 Tbs. (3 oz./90 g) part-skim ricotta cheese

1/4 cup (3/4 oz./20 g) chopped fresh basil

Grated zest and juice of 1 lemon

Salt and freshly ground pepper

8 large eggs

3 Tbs. olive oil

2 cups (2 oz./60 g) spring greens, such as arugula or watercress

 

Bring a saucepan three-fourths full of water to a boil and add the favas. Boil for 1 minute, then use a skimmer to transfer them to a bowl. Squeeze each bean free of its tough outer skin. Set aside 1/2 cup (3 1/2 oz./105 g)  of the fava beans and transfer the remaining beans to a food processor. Add the ricotta, basil, and lemon zest and process until smooth. Season to taste with salt and pepper.

 

Preheat the oven to 200°F (95°C). In a bowl, whisk the eggs with 1 Tbs. water until frothy. Season with salt and pepper.

 

Melt 1/2 Tbs. oil in a small nonstick frying pan over medium heat. Pour in one-fourth of the egg mixture. Cook until the eggs just begin to set, about 1 minute. Using a spatula, gently lift one side of the egg while tilting the pan to allow the uncooked egg mixture to drip to the bottom of the pan. Repeat until the egg is cooked through, about 3 minutes.

 

Place one-quarter of the puréed fava mixture onto half of the omelet and fold over the other side. Transfer to a plate and keep warm in the oven. Repeat the cooking process 3 more times.

 

Place the spring greens in a bowl. Drizzle with the remaining 1 Tbs. oil and the  lemon juice and season with salt and pepper.  Top each omelet with the remaining fava beans and the spring greens, dividing evenly, and serve. Serves 4.

Find more wholesome recipes for every day of the year in our new cookbook, Healthy Dish of the Day, by Kate McMillan.