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.

zooooo 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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