Frittata With Morels, Fava Beans, And Pecorino Romano Cheese

• 1/3 cup shelled fava beans
• 1/2 cup fresh morel mushrooms (about 2 ounces)
• 1 tablespoon olive oil
• 2 tablespoons grated fresh pecorino Romano cheese, divided
• 1 tablespoon finely chopped fresh parsley
• 2 tablespoons light sour cream
• 1 teaspoon chopped fresh tarragon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4 large eggs
• 2 large egg whites
• Fresh tarragon leaves (optional)

1. Preheat oven to 350u0b0.
2. Cook fava beans in boiling water 30 seconds. Remove with a slotted spoon, and plunge beans into ice water; drain well. Peel tough skins from beans.
3. Place mushrooms in a small bowl of cold water; swirl mushrooms gently to remove any grit. Drain; rinse well. Drain on paper towels, patting mushrooms dry.
4. Heat oil in an 8-inch ovenproof skillet over medium-high heat. Add mushrooms to pan; saute 5 minutes or until browned. Combine 1 tablespoon cheese, parsley, and next 6 ingredients (through egg whites) in a medium bowl; stir with a whisk. Stir in mushrooms and beans. Add egg mixture to pan; cook 1 minute, stirring gently. Place pan in oven; bake at 350u0b0 for 8 minutes or until edges are puffed and center is almost set. Remove from oven.
5. Preheat broiler.
6. Sprinkle top of frittata with remaining 1 tablespoon cheese. Broil 1 minute or until cheese melts. Garnish with fresh tarragon leaves, if desired.

beans, fresh morel mushrooms, olive oil, romano cheese, parsley, light sour cream, tarragon, salt, freshly ground black pepper, eggs, egg whites, tarragon

Taken from www.myrecipes.com/recipe/frittata-with-morels-fava-beans-pecorino-romano-cheese (may not work)