Serves 6
150g pearl barley
2 mint sprigs
100g shelled peas
100g broad beans, podded weight, skins removed
6 free-range eggs, lightly beaten
3 tbsp double cream
1 clove garlic, crushed
3 tbsp olive oil
150g vegetarian halloumi, cubed
Alice Hart’s oven-baked pea, barley and broad bean frittata
1. Cover the barley with plenty of cold water. Add a pinch of salt and a sprig of mint, and bring to the boil. Simmer for 20 minutes until the barley is tender. Add the peas and broad beans and simmer for a few
minutes more, then drain.
2. Preheat the oven to 200C/fan 180C/gas 6. Chop the remaining mint leaves and add to the eggs with the cream and crushed garlic. Season with plenty of pepper but only a little salt because the cheese is salty.
3. Place a large, ovenproof frying pan over a medium heat and add the olive oil. Spoon the barley mixture into the pan and spread it out. Pour in the egg mixture, shaking the frying pan to distribute it evenly, and
then scatter with the halloumi, pushing some of it down into the egg.
4. Cook for a couple of minutes then pop the pan in the oven for 15–20 minutes to set the egg and brown the cheese. Rest the frittata for 5 minutes before slicing and serving.