Fava Pod Omelette

So here's the thing, deep in the heart of Calabria, in this quaint little town called Longobardi, there's a super unique frittata recipe that really, really flips the usual omelette concept on its head. Locally, it is known as ‘frittata di scorze di fave’ and instead of eggs, it uses the tender skins of fava beans. Southern Italians? They've got this amazing knack for using every part of their fresh produce—no waste here—and this dish is proof.

Basically, flour binds it all together into a rustic cake filled with fava bean peels and a good dose of pecorino cheese. And the cheese? It gives such a salty, rich flavor. Plus, mint and garlic add those familiar, aromatic Italian touches. So... So good. Each bite is like a taste of history, from the slightly crisp edges to that satisfying bean flavor, pretty much making you feel like you’re right there in a Southern Italian kitchen.

This fava bean frittata has become more than just a way to stretch ingredients. Honestly, it's a symbol of Calabrian ingenuity and pride. In Longobardi, it's typically served in spring when fava beans are the freshest, but it works as a zero-waste recipe any time you want something different from your usual egg-based dish.

Unlike the typical vegetable frittatas you might find elsewhere in Italy, this version skips the eggs altogether, resulting in a texture that's a bit more moist and hearty. The mint? It adds a pop of freshness, while the garlic gives a little zing, balancing the nutty flavor of those fava bean shells.

Whether you enjoy it warm or at room temperature, it pairs beautifully with a hunk of crusty bread. And look, rediscovering a dish like this shows the beauty of simple, practical food and the resourcefulness of Southern Italians with their fava bean peels recipe. It's not just a meal; it’s a slice of tradition, passed down through generations, still bringing smiles today. For real.

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• Sautéed Broad Bean Peels
• Troccoli with Broad Bean Pesto