Preheat the oven to 200°C/ Gas mark 7. You will need an oven proof dish measuring approximately measuring 27cm x 19cm x 8cm.

Drop the defrosted broad beans into a pan of boiling water and cook for 5 minutes or until just tender. Remove from the heat and drain.

Heat 1 tablespoon of olive oil in a frying pan and gently fry the sliced salad onions until soft and just beginning to brown. Remove the pan from the heat.

Break the eggs in a large bowl and beat with a fork until the yolks and the whites are well mixed.  Add the beans, cooked spring onions, feta cheese and parsley to the eggs and stir.

Brush the edges of the ovenproof dish with the remaining olive oil and pour in the egg and bean mixture. Place in the centre of the oven for 30 minutes. Halfway through the cooking time check the bake is browning evenly and turn the dish around if needed. 

Remove the bake from the oven when it has set and is golden brown all over. Allow to cool a little before slicing into squares and serve with a dusting of grated Parmesan cheese.

Alternative serving suggestion: Button mushrooms, or sliced courgettes can be used instead of baby broad beans in this recipe. Just sauté them lightly before adding to the egg mixture. Chopped chives can be substituted for parsley.

TIP: Line the bottom of the oven proof dish with baking parchment if you want to turn the bake out of the dish and cut it into slices.

TIP: Many recipes call on the cook to remove the outer skin from broad beans however the skins are a good source of dietary fibre. The skins of young frozen broad beans are tender enough to be eaten.

TIP: Use fresh, young broad beans instead of frozen if you can. They are easy enough to grow.

TIP: Slices of this bake would also be perfect for lunch or served as part of a picnic.