Spinach, feta and broad bean frittata

  • 1 of your 5 a day
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4


500g pack broad beans, podded

1 tbsp olive oil

6 salad onions, sliced

6 medium free-range eggs, beaten

100g Unearthed aged feta cheese, cubed

2 tbsp chopped fresh mint


Cook the podded broad beans in a pan of boiling water for 3 – 4 minutes until just tender. Drain and run under cold water to cool then drain again and pat dry with kitchen paper.

Preheat the grill. Heat half the olive oil in a medium non-stick frying pan and cook the salad onions for a couple of minutes until softened. Add the broad beans and cook for a minute then stir in the mint and seasoning. Beat the eggs in a large bowl and add the feta and cooked vegetables.

Heat the remaining oil in a 23cm non-stick frying pan again over a medium heat and pour in the egg mixture. Stir gently with a fork to allow the raw egg to run to the bottom of the frittata and cook for 2 – 3 minutes until the base is golden and the egg just cooked. Place the pan under the grill to brown the top. Serve cut into wedges with salad.