Broad bean omelette

Vegetables can be combined with eggs, either in omelettes or scrambled. In Spain, fish, shellfish, and chorizo are often added.

Servings: 2

Ingredients:

10 oz frozen broad beans

4 tbsp olive oil

1 small onion, chopped

1 garlic clove, chopped

4 eggs

Salt and pepper

Preparation:

Heat 3 tbsp of olive oil in a frying pan and sauté the onion and garlic for a few minutes. Add the broad beans, turn in the oil and leave to cook for about five minutes. Remove from the heat and drain. Beat the eggs, season with salt and pepper and add the beans. Place the remaining tablespoon of olive oil in a frying pan and heat. Add the egg and bean mixture. When the first side is set, turn over by placing a plate over the frying pan and turning to place the omelette on the plate. Then slide back into the frying pan to cook it on the other side. Serve hot or cold.

Selected by Julia López de Sagredo
Recipe courtesy of Spain GourmeTour magazine.