Spanish-style cannellini bean frittata with black olives and feta

I found this insteresting article the other day, which talks about how our diets are likely to change in the coming years. It claims that meat prices could double in the next 5-7 years, and that we could end up eating things like insects, lab-grown meat and algae instead.

Umm...

If there was ever a reason to go meatless, I think this is it. I'd rather eat something like this delicious cannellini bean frittata than a dung beetle stew.

(I can't believe I just mentioned dung beetles on a food blog)

As usual, when I say 'Spanish-style', I mean 'something that looks a tiny bit Spanish to me but in fact could be nothing like Spanish food'. But, whatever. It was delicious either way.

The flavour of the cannellini beans really shines through in this dish, with just a hint of smoky spices to enhance it. I often think of beans as just a filler ingredient, to add some bulk and some protein but not a huge amount of flavour - but this recipe reminds me how often I'm just completely wrong. Cannellini beans have a great flavour, and they make this frittata really special.



Spanish-style cannellini bean frittata with black olives and feta

Serves 3-4

1tbsp oil
1/2 onion, diced
2 cloves garlic, finely diced
400g tin cannellini beans, drained (240g when drained)
50g black olives, sliced
75g feta cheese, roughly crumbled
1 small red pepper, cut into strips
3 eggs
50ml milk
1tsp cayenne chilli pepper
1/2tsp paprika

Heat the oil in a large saucepan and cook the onion and garlic gently over a low heat for 5-10 minutes, until soft and translucent. Add the drained cannellini beans and turn the heat up to cook off any remaining liquid, stirring constantly. Once fairly dry, turn the heat back down to low and add the sliced black olives and crumbled feta, ensuring that each ingredient is evenly distributed around the pan.

Meanwhile, lightly beat the eggs with the milk, cayenne pepper and paprika. Pour the egg mixture over the vegetables in the pan, again ensuring that they are evenly distributed. Straight away, lay the red pepper strips on top of the egg in a pattern of your choice - I went for a star shape. Press them gently into the egg.

Cook the frittata for a few minutes over a low heat, and then place it under the grill (broiler), set at a low heat, for several minutes, before returning it to the hob. Keep alternating between the hob and the grill every few minutes until the egg is set.