Shell the fava beans and cook them in boiling water for about 1 minute.  Once they have cooled, squeeze them out of their skins and roughly chop them.

Mince the white part of the spring onions, and chop the parsley and oregano. Grate the pecorino.

In a bowl, whisk the eggs and salt and pepper together.

Add the other ingredients and mix together.

Heat olive oil in a frying pan on medium heat.  When the oil is hot, pour the egg mixture in.

Cover and cook on medium-low until the frittata is set.

Slide it out onto a plate.  If you want to brown the upper side, flip it over carefully and leave it to cook for 2 or 3 minutes.