TACCOLE (RUNNER BEANS, FLAT GREEN BEANS?), GARLIC AND BLACK PEPPER FRITTATA or FRITTATA CON TACCOLE, AGLIO E PEPE NERO

Garlic and pepper

I have been shooting a lot of food lately which has led me to prepare things I usually don’t cook which in its turn made me realize that our meals have been extremely boring and repetitious lately. I think I should sit down make weekly plans with at least 5 completely new dishes but I do have such problems with planning or rather keep up with what I planned. But I think it could be worth a try, what do you do to vary the menu? Any good suggestions? The problem here is also that we are five and even though I let the democratic principle guide me, i.e. the majority wins, I do feel that it is a bit unfair to force people to eat things I know they don’t like too often and I therefore often end up cooking two different types of meals at once. Which in itself is OK but that kind of dries up the font much quicker if you know what I mean.

Runner bean, garlic and Indian pepper frittata

Taccole or whatever they really are called in English (every time I write an English name someone gives me yet another name for them and I am now officially giving up) are such nice beans, not only do they look good and are easy to clean, they taste good too! And I never could resist a frittata anyway…

Runner bean, garlic and Indian pepper frittata

TACCOLE (RUNNER BEANS, FLAT GREEN BEANS?), GARLIC AND BLACK PEPPER FRITTATA or FRITTATA CON TACCOLE, AGLIO E PEPE NERO
1 small one

2 eggs
3-4 tblsp parmesan, grated
5 taccole beans
2-3 small cloves of garlic
plenty of black pepper
salt
extra virgin olive oil

– Whisk egg, parmesan and pepper together.
– Cut the beans into rather small pieces and slice the garlic.
– Braise beans and garlic in olive oil until soft and slightly golden. Add salt while braising.
– Pour the frittata batter over and fry on both sides.

Runner bean, garlic and Indian pepper frittata


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