Spanish frittata with broad beans and sesame sauce
A Spanish-inspired frittata combining the freshness of broad beans and asparagus with the nuttiness of sesame sauce. A tasty and nutritious dish ideal for any meal of the day.
Preparation
Step 1
100 g fresh broad beans – 4 large eggs – 40 ml Kikkoman Naturally Brewed Soy Sauce – 2 tbsp cooking oil – 6 asparagus spears, trimmed and cut into 2 cm pieces – 1 small red pepper, diced – 1 small courgette, diced
Cook the broad beans in boiling salted water for 15 minutes. Drain and remove the skins. In a mixing bowl, whisk the eggs and season with the Kikkoman Soy Sauce. Heat a non-stick pan over the direct heat of a campfire or on a stove and pour in a little oil. Add the diced red pepper and courgette and sauté for 2-3 minutes until slightly softened. Add the shelled broad beans and green asparagus to the pan and stir them to combine with the other vegetables. Pour the whisked eggs over the vegetables in the pan. Gently stir to distribute the vegetables evenly. Fry the frittata for 3–4 minutes on each side until it sets.
Step 2
2 tbsp peanut butter – 2 tbsp Kikkoman Teriyaki Sauce with Toasted Sesame – 2 tbsp lime juice – 45 ml Kikkoman Naturally Brewed Soy Sauce – 1 tsp chilli paste – 15 g chives, chopped
Mix all ingredients in a small bowl into a smooth sauce. Serve the sauce over the frittata and garnish with the chopped chives.
Recipe-ID: 1440
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100 g fresh broad beans – 4 large eggs – 40 ml Kikkoman Naturally Brewed Soy Sauce – 2 tbsp cooking oil – 6 asparagus spears, trimmed and cut into 2 cm pieces – 1 small red pepper, diced – 1 small courgette, diced
Cook the broad beans in boiling salted water for 15 minutes. Drain and remove the skins. In a mixing bowl, whisk the eggs and season with the Kikkoman Soy Sauce. Heat a non-stick pan over the direct heat of a campfire or on a stove and pour in a little oil. Add the diced red pepper and courgette and sauté for 2-3 minutes until slightly softened. Add the shelled broad beans and green asparagus to the pan and stir them to combine with the other vegetables. Pour the whisked eggs over the vegetables in the pan. Gently stir to distribute the vegetables evenly. Fry the frittata for 3–4 minutes on each side until it sets.
2 tbsp peanut butter – 2 tbsp Kikkoman Teriyaki Sauce with Toasted Sesame – 2 tbsp lime juice – 45 ml Kikkoman Naturally Brewed Soy Sauce – 1 tsp chilli paste – 15 g chives, chopped
Mix all ingredients in a small bowl into a smooth sauce. Serve the sauce over the frittata and garnish with the chopped chives.
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