Oven baked pea, barley and broad bean frittata

    1 hour 25 min

    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
    4 people made this

    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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    Reviews in English (1)


    this is my favourite recipe on the whole website. its especially yummy with halloumi. (made with spicy parsnip soup instead of pea and ham to make it vegetarian. also used edamame beans instead of peas)  -  03 Jun 2017