Pea and broad bean frittata recipe Save Follow Prep time: 10 minutes | Cooking time: 25 minutes 100g broad beans, podded weight (use frozen if fresh are not available) 100ml olive oil 1 garlic clove, finely chopped A pinch of chilli flakes 6 large free range eggs 100g good English cheddar or Mrs Kirkhamâs Lancashire, grated A handful of chopped mint METHOD Cook the peas and broad beans in a pan of boiling, salted water for three minutes until tender. Drain well, then run them under cold water. If you are using large broad beans, peel off the outer skins, but with new-season small ones you donât need to bother.