Omelette with Broad Bean Tops

If you grow your own veg you want to get the most out of every crop you plant and this dish gives you a way of getting another meal from your broad beans from a part of the plant you may not have considered.  If you don’t grow your own you can substitute with baby leaves of spinach, chard or even pea shoots that you can but nowadays at the supermarket.  If you don’t want to make an omelette the broad bean tops are great used in a stir- fry

Broad bean tops are really a gardeners treat.  They are delicious and taste leafy and beany both at the same time – something that will probably only make sense when you eat them! Plus which if you do pinch them out it not only decreases the chance of getting bad infestations of blackfly to which broad beans are prone in summer, but it concentrates the plants energy into the beans and pods themselves rather than struggling to grow taller.  It’s a win-win!

The  time to pinch out is about now when the first of your broad bean flowers are starting to form mini pods at the bottom and the top flowers are developing sooty ends.  If you look at the top of your plant you will see a small cluster of leaves and this is what you want to take. Give them a good wash   You’ll need about 15-20 of them for a 3 egg omelette.  If you are using the alternatives then about a handful of baby spinach/chard leaves or pea shoots is about right

The omelette will serve one or if you add some salad and bread it will serve two. Scatter some cheese over the top if you fancy it or add some chunks of diced goats cheese when you add bean tops to omelette    Whatever you choose it makes a great, quick lunch particularly with a glass of wine!

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Ingredients (serves 1-2)

  • 15-20 broad bean tops or the same of pea shoots or a handful of baby spinach/chard
  • 25g butter
  • 3 large eggs
  • Dash of milk say 20ml
  • salt and pepper

 

Method

  1. Melt half the butter in the omelette pan and add the bean tops.  Sauté for 2-4 minutes until wilted.  Turn onto a plate to cool
  2. In a jug whisk together eggs, milk and salt and pepper
  3. Return omelette pan to the heat and melt the remaining butter until it is frothing
  4. Pour egg mixture into pan and tip from side to side as omlette is forming
  5. When mostly set but still slightly runny put broad bean tops in line on top.
  6. Fold over omelette and serve.  Enjoy

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3 Comments

  1. You are such a smart gardener Rosie!! I have never heard of broad beans. Or maybe we have a different name here. In any case, this looks yummy! And we do have chard growing in our side yard– so I can try it with that! Is it full on summer with you now?? Hope you’re enjoying sunny days! Your garden looks so bright and beautiful! xoxox

  2. What beautiful photos Rosie!! We love an omelette lunch on a Sunday afternoon– thanks for the inspiration! And your garden looks so green and healthy!! What are you doing this summer (besides cooking up omelettes and tending your garden??) Hope all is going well… hugs!

    • Lickthespoon says:

      I am so sorry Rhonda. WordPress was not showing your comments so hence late reply. I’ve been keeping up with your blog though – goodness you’ve been busy. Love love lemon curd. It’s delicious mixed with whipped cream with a few broken shop meringues either as a sort of mousse or frozen as an icecream for a quick pud. I like it rippled rather than completely mixed and you have to let icecream soften a bit if frozen for more than 24 hours if you want to get spoon in
      Favs beans are broad beans if that means anything to you?

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