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Broad bean and spinach frittata with asparagus

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  • High in protein
  • High in dietary fibre
  • Vegetarian
  • No added sugar
  • Healthier living
  • Seafood free
  • Shellfish free
  • Sesame free
  • Peanut free
  • Nut free

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

  • Serves4
  • Cook time15 minutes
  • Prep time4 minutes, + 5 mins resting time
A broad bean and spinach frittata topped with alfalfa


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.

Frittata recipe

Whether you enjoy a warm slice or cold, a frittata is a fantastic light meal ideal for brunch, lunch, dinner and picnics. The Italian dish is super versatile - you can add whatever ingredients you like to go with whichever flavour path your taste buds take you. It’s also great for using up whatever veg or other ingredients you have in the fridge. From veggies like asparagus, sweet potato and peas, to cheese and ham or bacon, there are endless flavour combinations to be had with this tasty egg-based dish. The frittata is often compared to the omelette but while an omelette is cooked over a high heat and eaten warm, a frittata is cooked over a lower heat on the stove first then placed under the grill to finish cooking and can be eaten warm or cold. This broad bean and spinach frittata is a speedy one-pan meal bursting with green goodness, making it a fantastic dish to get more veggies into your day.

Ingredients for a vegetable frittata recipe

When eggs are the main ingredient in your dish, you’re going to want to get the best and there’s nothing better than nutrient-packed Aussie free range eggs. The green ingredients include baby spinach, broad beans, rocket and asparagus. Onion is added for flavour and fetta offers a creamy and savoury hit. To serve, you’ll need lemon and some toasted sourdough slices.

How to make an easy frittata recipe

Because this dish cooks quickly once some of your greens are cooked the egg is added in, it’s best to preheat the grill on high so it’s nice and hot when the frittata is ready to finish cooking. You’ll need to use a flameproof non-stick frying pan for this recipe as the dish cooks from the stove to the grill. Place the pan over medium heat and add the spinach. Cook for 2 minutes or until it’s wilted, then transfer to a heatproof bowl and set aside to cool. Once it’s cooled down, squeeze the excess liquid from the spinach so you don’t end up with a watery frittata. Then add the onion to the pan and cook, stirring for 5 minutes or until it’s softened. Place the spinach back in the pan and half the broad beans. Turn the heat down to low so the eggs don’t cook too quickly then add them in along with the crumbled fetta. Cook for about 5 minutes, without stirring, until the base is golden and the frittata is set around the edges. Place the frittata under the grill and cook for 2-3 minutes or until it’s cooked through then set it aside to cool. 

To serve the frittata, top with rocket leaves and shaved slices of asparagus. Scatter over the remaining broad beans and lemon zest and squeeze some lemon juice over. Toasted sourdough is a great side for this dish.

Now get cooking

Flip your usual brunch, lunch or dinner dishes with more brilliant frittatas, starting with this spring vegetable frittata, packed with good-for-you greens. These mini pea frittatas with ricotta mint and prosciutto are the perfect party starters, while cheesy salmon frittatas are guaranteed to have the family wanting more. Ready in just 30 minutes, this potato and pea frittata stars golden potato slices and irresistibly creamy goat’s cheese.

Nutrition Information

Per Serve

Energy: 1102kJ/264 Cals (13%)

Protein: 28g (56%)

Fat: 11g (16%)

Sat fat: 4g (17%)

Carb: 6g (2%)

Sugar: 4g (4%)

Fibre: 12g (40%)

Sodium: 310mg (16%)