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.
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!
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!
Please see the recipe card below for quantities.
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!
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.
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.
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.
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.
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.
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This Broad Bean Frittata with mint is a great way to use up fava beans. Ready in 30 mins you can enjoy it for breakfast, lunch or dinner!
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, Brunch, Dinner, Lunch
Calories 186 kcal
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.
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.
Calories: 186kcalCarbohydrates: 13gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 177mgSodium: 317mgPotassium: 253mgFiber: 3gSugar: 2gVitamin A: 549IUVitamin C: 2mgCalcium: 100mgIron: 2mg
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.
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