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Cook the broad beans in boiling salted water for 2-3 minutes. Refresh in cold water and set aside.
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Preheat the grill to high.
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Heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 minutes until softened.
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Mix the eggs with the sweet potato, broad beans, feta and mint and season well. Pour over the onion in the pan and cook for 2-3 minutes or until the bottom has set and started to colour.
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Put the pan under the grill and cook for 5 minutes or until golden brown and cooked through.
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Cut into wedges and serve with salad.