Frutalia

Ingredients for 2 servings:

• ½ jar beans, thick, cooked
• 2 large onions
• 6 large eggs
• 1 bunch mint, fresh
• 250 g feta cheese
• olive oil
• Salt
• pepper
• 1 pinch(s) cumin powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Turkish omelette with broad beans, feta and mint

First of all: This recipe can also be made with fresh, broad beans. They then need to be removed from their skins and blanched. Since I only had the jar, I had to make do with that. Drain the broad beans through a sieve and remove the skins. Gently press the beans to release them. Peel and finely chop the onions. Make sure the onions are smaller than the beans. Chop the mint into coarse strips. Reserve a few sprigs for decoration. Roughly dice the feta cheese. Heat a large, non-stick, ovenproof pan with high sides (a frittata pan is ideal for this). Heat the olive oil, season the onions with salt, pepper, and cumin, and fry until translucent. Beat the eggs until frothy and add to the pan. Add the beans, feta, and mint. Stir lightly at the top. Be careful, you don’t want them to be scrambled; just mix them loosely at the top. Let the Frutalia fry, i.e., don’t stir them. After three to four minutes, it should be well seared. A sign of this is the settling of the edges of the pan. Now place the uncovered pan in the oven at 180°C (top/bottom heat). Fan-assisted heating is not recommended. Let everything set for about 15-20 minutes. The frutalia should be brown and firm, but still slightly creamy. Gently press the frutalia with your finger. It should have the consistency of egg custard and be slightly springy. Remove from the oven, turn out, and enjoy warm or cold.