Broad bean, feta and sweet potato frittata

Head chef Dave's frittata recipe is full of light summer flavours.

Light Bites
Broad bean, feta and sweet potato frittata
  • Preparation time 15 minutes (prep. time)
  • Cooking time 5 minutes (cooking time)
  • Serves 4


  • 8oz frozen broad beans
  • 8 large free range eggs
  • 1 red onion, peeled and finely chopped
  • 6oz feta cheese, crumbled
  • 1 sweet potato, cooked and sliced
  • 1 small bunch of mint
  • Salt and pepper to taste
  • 2tbsp vegetable oil


  1. Cook the broad beans in boiling salted water for 2-3 minutes. Refresh in cold water and set aside.
  2. Preheat the grill to high.

  3. Heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 minutes until softened.

  4. 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.

  5. Put the pan under the grill and cook for 5 minutes or until golden brown and cooked through.

  6. Cut into wedges and serve with salad.