Page title and description

Vegetarian mains
Broad bean and goat's cheese omelette
Ingredients
- 75g broad beans, shelled
- 3 eggs
- 1 tsp fresh dill, finely chopped
- butter for frying
- 25-40g firm goat's cheese, crumbled or diced
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
10 min
PT10M
-
Step 1
Drop the broad beans into a pan of boiling salted water. Simmer for about 1-3 minutes until tender, then drain and run the beans under the cold tap. -
Step 2
If double podding, use a sharp knife to slit the tough outer skin and squeeze out the tender beanlets inside. Discard the skins. -
Step 3
Beat the eggs and add the dill, salt and pepper. -
Step 4
Melt a knob of butter in a frying pan and when it is foaming pour in the eggs. Scatter the beans over the eggs. Cook as you would any omelette, until set but still moist. Scatter the goat's cheese over the omelette, roll up and tip onto a plate. Eat immediately.