Oven baked pea, barley and broad bean frittata

    Oven baked pea, barley and broad bean frittata


    1 person made this

    About this recipe: Great for picnics since it's filling and has a low glycemic index. You can use whatever type of cheese you prefer.

    Cardiganshire, Wales, UK

    Serves: 6 

    • 150g dried pearl barley
    • 400g tin Heinz Classic Pea and Ham soup
    • 1 tins worth cold water
    • 3 sprigs mint
    • 50g fresh, podded broad beans
    • 6 eggs, beaten
    • 3 tbsp double cream
    • 1 garlic clove, crushed
    • 2 tbsp olive oil
    • 150g Manchego, Tallegio or halloumi cheese, cubed
    • pepper to taste

    Prep:1hr  ›  Cook:20min  ›  Extra time:5min resting  ›  Ready in:1hr25min 

    1. Cover the barley with the soup and a tin of cold water, add mint and bring to the boil. Simmer for 55 minutes. Add the beans and return to simmer for 5 more minutes. Drain.
    2. Preheat oven to 200 C / Gas 6. Combine eggs, cream, garlic and pepper.
    3. Place oil in large ovenproof frying pan on a medium heat. Add drained barley, egg mixture and scatter over the cubed cheese.
    4. Cook for 2 minutes then put in oven for at least 15 mins.
    5. Rest the frittata for 5 mins before slicing. Serve warm for lunch or cool so it's ready for a picnic.


    Make sure the barley doesn't dry during cooking, topping up with a bit more water if needed.


    Sprinkle with more chopped mint and serve with a mixed salad.

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