Springy frittata

Frittata is a very versatile dish and can be made with any number of thing and eaten in a variety of occasions: brunch, lunch, in a sandwich, appetizer, light dinner, cold, hot… you choose. I often make some frittata when I need too cook an appetizer that can be shared at a potluck or at a dinner. It is super easy to make and, at least in Minneapolis, it makes an impression!

For Easter I decided to make some fava bean frittata, but of course I couldn’t find fava beans, so fava beans became lima beans. Fava beans and other springy vegetables such as asparagus, zucchini, spinach are often eaten for Easter in Italy because they kind of symbolize rebirth (and of course because Easter happens to be in Spring). To balance out the sweetness of the beans I added in some salty cheese and for a fresh, springy touch I added mint. I guess it turned out all right, because I had a couple of people asking me for the recipe….

Springy frittata

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 Servings


  • 1 can lima beans
  • 8 eggs
  • 1/2 cup milk
  • 1 onion
  • 2 spoons mint
  • 1 cup diced salty cheese
  • EVOO
  • salt
  • pepper


  1. First I took a small onion and wilted it in a bit of olive oil. When the onion was soft, I added in my drained lima beans and warmed them up. I also added a couple of spoons of minced mint.
  2. While the lima beans were cooking, I beat the eggs with a splash of milk, salt and pepper. The milk helps making the frittata soft and fluffy. You shouldn't add that much, just a splash is enough to make the frittata rise and puff up during cooking. Finally, I added in a diced salty cheese from Mexico (feta should work as well) and mixed everything well.
  3. I poured the egg and cheese mixture in the pan where I was cooking my fava beans and placed my pan in a 385F oven. The frittata should cook in the oven for about 20-30 minutes or until puffy and golden. After you take the frittata out be very careful with the pan: every time I cook frittata in the oven I end up burning myself because I touch the sering hot handle of the pan.... this time was not an exception :(
  4. You can serve it hot or cold, as a main dish or as a starter.


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9 Responses to Springy frittata

  1. Tara Noland says:

    I love frittatas and they seem to go so well in the springtime. Cheers, Tara

  2. thefrugalflambe says:

    Great ideas here- love it love it love it. Can't wait to try it myself!

  3. Ishita S. says:

    This frittata looks delicious! I love frittatas, since they can be made in advance and reheat beautifully or are delicious cold (perfect for packing for lunch).

    I made one recently with peas, pancetta and asparagus: http://www.bitesoutoflife.com/2011/04/25/spring-frittata/. So easy!

  4. cakewhiz says:

    i love frittatas but i prefer mine hot. thanks for sharing 🙂

  5. Diethood.com says:

    My 1 1/2 year old loooooves lima beans…this is going on her menu!! I'll just eliminate the cheese…I'll gladly eat that on its own! 🙂 Thank you for sharing!!

  6. Pola says:

    @Nami is just Extra Virgin Olive Oil (not that I ever use anything else…)

  7. Nami @ Just One Cookbook says:

    Nice Frittata Pola! What's EVOO in the ingredients?

  8. Manu says:

    Lovely frittata!!! It's nearly lunch time and it is making me sooo hungry! Spero che tu abbia passato una buona Pasqua… qui abbiamo anche Pasquetta (oltre al 25 aprile)!! 🙂

  9. Our Eyes Eat First says:

    what a perfect easter and mothers day brunch recipe! Dont worry we all burn our hands taking things out of the oven! Im not an exception either : j hahaaa..

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