This is a very simple and delicious morning meal, with lots of green and protein to give you a good start. The fritatta should be cooked in a large pan so it is very thin, 1/3" but no more than 1/2".
1 cup whole, fresh mint leaves
2T Olive oil
1/2 c fava beans, shelled, blanched and popped from inner shells
Salt and pepper
Squeeze of lemon
Crack eggs into bowl and stir, to mix whites and yolks (my husband swears by stirring, not whisking). Add washed, fresh mint leaves. Salt and pepper to taste now, or after cooking.
Heat a large (12"-14") non-stick frying pan with olive oil on medium heat. Add egg mixture when hot. Gently lift edges as it cooks. Place a lid on top to help the top set. When the top is mostly set, remove lid. Place a large platter on top of pan, and flip the fritatta into the pan. Return the pan to the stove, and gently slide the inverted fritatta back into the pan to finish cooking for a few minutes. Remove from heat and slide onto a plate. Cut into servings and plate.
Dress favas with salt and pepper and a squeeze of lemon; toss. Arrange on top of fritatta servings. We served this with smoked salmon on the side.