Broad bean and spinach frittata with asparagus

This versatile veggie frittata is packed with goodness. It’s great warm from the oven or cold the next day.



Note: + 5 mins resting time



  • 120g pkt baby spinach
  • 1 brown onion, thinly sliced
  • 2 cups (500g) frozen broad beans, thawed, peeled
  • 8 Coles Australian Free Range Eggs, lightly whisked
  • 50g reduced-fat fetta, crumbled
  • 120g pkt baby rocket
  • 1 bunch asparagus, woody ends trimmed, shaved
  • 1 lemon, zested, juiced
  • Coles Bakery Stone Baked by Laurent White Sourdough Vienna slices, toasted, to serve



Preheat grill on high. Heat an 18cm (base measurement) flameproof non-stick frying pan over medium heat. Add spinach. Cook, tossing, for 2 mins or until wilted. Transfer to a heatproof bowl. Set aside to cool. Squeeze excess liquid from spinach. Discard liquid.


Add the onion to the pan and cook, stirring, for 5 mins or until onion softens. Return spinach to the pan with half the broad beans. Reduce heat to low. Pour over the egg and sprinkle with fetta. Cook, without stirring, for 5 mins or until the base is golden brown and the frittata is set around the edges. Cook under the grill for 2-3 mins or until just cooked through. Set aside for 5 mins to rest.


Top frittata with rocket, asparagus and remaining broad beans. Drizzle with the lemon juice and sprinkle with lemon zest. Serve with sourdough. 

Green goodness 

Frittata is a great way to eat more veggies. Use any green veg you like in this recipe, such as frozen peas, zucchini or broccoli.


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.