This Broad Bean Frittata is a great way to use up fava beans, and it's a delicious and healthy dish that you can enjoy for breakfast, lunch, or dinner! The recipe is simple to follow, only takes 30 minutes to make, and has lots of protein to fuel your day!
A frittata is often our go-to for a quick midweek meal. You'll love that this Broad Bean Frittata is bursting with summery flavor and is sooo easy to make.
Broad beans, also known as fava beans, are a legume that is popular in Mediterranean and Middle Eastern cuisine.
They have a nutty flavor and you can eat them fresh, cooked, or dried. Broad beans are often used in stews and soups, or they can be made into a broad bean bruschetta.
You can find out more about Broad Beans and Legumes.
But there are other ways you can use these hearty beans, like adding them to your favorite frittata recipe!
A frittata is a type of Italian omelet that is often filled with vegetables, meat, and cheese. It is a versatile dish that you can enjoy for breakfast, lunch, or dinner.
In this recipe, we use fava beans which add a dose of protein and fiber. Along with onions, mint, and cheese, it makes a well-rounded flavor combination you can enjoy at any time!
You'll also love Sweet Potato Frittata! Serve your frittata with Butternut Squash Salad, Tomato Onion Salad or Tomato White Bean Soup, Carrot & Parsnip Soup.
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Why You'll Love This Recipe
The entire dish takes just 30 minutes or less to make including prep time.
Broad beans add a vegetarian protein to the dish that's packed with fiber.
You can change up the seasonings and ingredients to make your broad bean frittata your own. Try adding a handful of chopped parsley, some tarragon, or a little oregano.
Frittata can be eaten hot or cold, or for breakfast, lunch, or dinner making it a super versatile dish that's great for meal prep!
Ingredients
- Broad Beans - (also known as fava beans) You'll need broad beans that have been removed from their pods for this recipe. You can do this yourself or purchase them already removed from their pods and ready to go. Fresh, canned, or frozen both work well so you can use whatever you have.
- Eggs - This ingredient binds the entire dish together while adding richness and protein.
- Double Cream/ Heavy Cream - Helps thin out your frittata mixture while keeping it rich and very creamy.
- Spring Onions /Scallions - Chopped scallions add a pop of fresh green color along with a mild onion flavor.
- Fresh Mint - This ingredient gives the frittata a refreshing taste with a zing.
- Parmesan Cheese - Adds a rich salty bite to the frittata that pairs well with the rest of the ingredients.
- Salt & Pepper - Enhances and balances the overall flavor of the dish.
- Olive Oil - Used to coat the frying pan to keep the first layer of eggs from sticking to the bottom.
Please see the recipe card below for quantities.
Instructions
Are you wondering how to make this Broad Bean Frittata recipe? It's easy! You can follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 400F/200C. Get out a large oven-safe frying pan and set it aside.
Prepare the broad beans (<-- click the link for a full tutorial): Add your broad beans to a pot of salted water, and boil for 5 minutes or until tender. Drain, run under cold water, and drain again. Remove your broad beans from their tough grey shells by ripping a hole and popping the bright green broad beans out. Discard the tough shells and set your shelled fava beans aside.
Assemble the egg mixture: In a large mixing bowl, beat your eggs and cream together until smooth. Then you'll need to stir in the prepared broad beans along with the mint, scallions, salt and pepper, and half of the parmesan cheese until fully combined.
Cook the eggs: Add the oil to the frying pan and heat over medium heat. Pour the egg mixture into the pan once it's hot, then tilt the pan so the egg mixture covers the entire base. Let it cook for 2 minutes or until the edges of the eggs start to set.
Bake the frittata: Place the frittata into the oven and bake for 8-10 minutes or until the center of the eggs is set.
Garnish and serve: Let it cool for 5 minutes. Top with the remaining parmesan, slice, serve, and enjoy!
Top tips
To start, you'll need a frying pan that is safe to go into the oven at 400F. This could be a cast-iron skillet, enameled skillet, or oven-safe non-stick pan.
Instead of removing the broad beans from the shell, you can purchase them already shelled canned or frozen and save yourself some time.
The amount of time it takes for the eggs to set depends on your oven and how hot your pan is. Always check at the 5-6 minute mark to adjust the cooking time.
Use a cooking oil that has a high smoke point such as canola oil, avocado oil, or vegetable oil. This will help prevent your fritatta from sticking.
Serving Suggestions
Serve for breakfast with a cold glass of Coffee Milk.
Makes a great addition to lunch when paired with a Green Salad with Pumpkin Seed Dressing.
Warm it up for dinner along with a bowl of Carrot & Sweet Potato Soup.
If you like a bit of heat, you can serve your fritttata with a side of Chili Garlic Oil for extra spice and flavor.
Drizzle your frittata with a little sriracha sauce for heat.
Add some extra flavor with some spice mixes: Baharat Spice Blend, Everything Bagel Seasoning, Dill Seasoning, Old Bay Seasoning.
Variations
If you don't have fava beans, you can use other beans in this recipe such as lima beans, cannellini beans, or even chickpeas! Love beans? Check out 18 Best Bean Recipes.
For a more traditional frittata flavor, you can omit the mint and use fresh parsley or basil instead.
If you're not a fan of Parmesan cheese, you can try using another sharp cheese such as Pecorino Romano or aged cheddar.
You can also add in other vegetables such as diced tomatoes, sautéed mushrooms, or roasted red peppers.
Add in some Sauteed Leeks and you'll get a richer oniony flavor.
Storage
Storing: To store leftovers, make sure they are completely cooled before transferring to an airtight container and refrigerating for up to four days.
Reheating: The best way to reheat this broad bean frittata is in the oven at 350F until warmed through, which should only take about 15 minutes.
Freezing: I do not recommend freezing this recipe as it can cause the eggs to become rubbery.
FAQs
The best way to shell fava beans is to blanch them first in boiling water. This will help loosen the skin so you can easily pop the beans out.
Fava beans are also known as broad beans, horse beans, and field beans.
No, broad beans and butter beans are not the same. Broad beans are a type of fava bean while butter beans are a type of lima bean.
More Breakfast Recipes
- Thai Omelet (Kai Jeow)
- Spanish Omelette
- Walnut Granola Breakfast Parfait
- Waffle Breakfast Sandwiches
- Carrot Oatmeal Breakfast Bars
- Breakfast Pancake Ideas
- Fruit Platter
- Stewed Prunes
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📖 Recipe
Broad Bean Frittata
Equipment
- 8-inch / 20cm non-stick oven safe frying pan
Ingredients
- 2 cups broad beans removed from pods (200g)
- 6 eggs
- ¼ cup heavy cream (double cream)
- 3 spring onions (scallions), finely chopped
- 2 tablespoons mint freshly chopped
- 4 tablespoons parmesan cheese grated and divided
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ tablespoon olive oil
Instructions
- Preheat the oven to 400°F/200°C
Prep the broad beans (if unshelled)
- Add the broad beans to a pot of salted water, and boil for 5 minutes or until tender. Drain, run under cold water and drain again.
- Remove the broad beans from their tough grey shells by ripping a hole and popping the bright green broad beans out. Discard the tough shells.
For the frittata
- Beat the eggs and cream in a large mixing bowl, then stir in the prepared broad beans, scallions, mint, half the parmesan, salt and pepper.
- Heat the oil in a frying pan, then pour in the egg mixture and tilt the pan slightly to even cover the base.
- Cook for 2 minutes or until the edges begin to set.
- Place the pan into the oven and bake for 8-10 minutes or until the eggs are set.
- Serve topped with the remaining parmesan.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Dionne
I didn't know that fava beans are the same as broad beans. Oh wow, always something new to learn! I had some in the freezer and made them in this frittata. Added tomatoes and asparagus because I had to use them up. Served with your spinach and strawberry salad. So much veg! Loved it.
Dan
This was a great way to use up some broad beans I had. A really light and fresh meal.
Matt
I didn't have broad beans, but made this with peas and it was really good! Next time I'll try to get some fava beans. I sometimes see them at the grocery store.
Aimee
I was literally just thinking this week that I'd like to start serving frittatas for dinner and then I stumble upon your delicious recipe! This was the first one I tried and we loved it.