Egyptian Fava Bean and Herb Scramble

Heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat.

Add the rinsed and drained fava beans to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly warmed through.

Stir in the chopped fresh parsley, fresh cilantro, cumin powder, and red pepper flakes (if using). Cook for 1 minute until fragrant.

In a small bowl, whisk the 2 large eggs with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Pour the whisked eggs over the fava bean and herb mixture in the skillet. Let the eggs set for about 30 seconds without stirring.

Gently scramble the eggs with a spatula, breaking them into desired pieces. Continue cooking for 2-3 minutes, or until the eggs are cooked to your preferred doneness.

Serve immediately, perhaps with warm pita bread or a side of fresh vegetables.