A Fava Bean Frittata

Bring a deep pan of water to a boil, drop in the fava beans, and boil until tender.

They should be ready after four or five minutes, depending on their size.

Drain, cool slightly under running water, then pop the beans out of their little skins.

Chop them roughly and set aside.

Finely grate the Parmesan.

Break the eggs into a small bowl and mix them lightly with a fork.

Stir in the Parmesan and the chopped dill.

Preheat the broiler.

Melt the butter in a shallow pan, about 8 inches (20cm) in diameter.

When it starts to froth, pour in the egg-and-cheese mixture.

Add the peeled fava beans and let the frittata cook over a relatively low heat until the bottom has formed a golden crust.

Lift the pan from the heat and slip it under the broiler until the eggs have set and the top is lightly colored.

Cut into wedges, like a cake.