Spinach and broad bean frittata

Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

A dish full of the flavours of summer. The key to a successful frittata is to get the balance of filling to egg just right, as an overly eggy one can, quite frankly, be a little dull. If fresh broad/fava beans are out of season, opt for frozen, which make a more than adequate substitute. Frittatas are also best cooked gently, otherwise they are prone to turn rubbery.


  • 250 g/9 oz/2 cups shelled broad/fava beans, fresh or frozen
  • 125 g/ oz baby leaf spinach, finely chopped
  • 5 spring onions/scallions, finely chopped
  • 1 large handful of chopped mint leaves
  • 7 eggs, lightly beaten
  • 30 g/1 oz/scant ½ cup finely grated Parmesan cheese
  • tbsp butter
  • sea salt and freshly ground black pepper
  • crusty bread and mixed salad, to serve


  • Steam the broad/fava beans for 2 minutes, or until tender, then refresh under cold running water. Gently squeeze the beans out of their grey outer skin to reveal a bright green inner bean. Mix the beans with the spinach, spring onions/scallions and mint.
  • Preheat the grill/broiler to medium. Mix together the eggs and Parmesan and season with salt and pepper. Pour into the vegetable mixture and stir until everything is mixed together.
  • Melt the butter in a medium non-stick, ovenproof frying pan over a medium-low heat. Pour in the egg mixture and cook for 5 minutes, or until the base of the frittata is light golden and set, then place the pan under the grill/broiler and cook for another 5–8 minutes, or until just set. Remove from the grill/broiler, cover and leave to stand for a couple of minutes before cutting into wedges and serving with crusty bread and salad.