2.Blanch broad beans in a large saucepan of boiling water for 2 minutes or until just tender; drain. Refresh under cold running water; drain well. Peel and discard the beige skin.
3.Whisk eggs, buttermilk, herbs and breadcrumbs in a large bowl; season.
4.Heat oil in a frying pan over medium heat; cook zucchini and green onion, stirring, for 2 minutes or until soft. Add garlic, peas and peeled broad beans; cook, stirring, for 1 minute or until fragrant. Transfer half the vegetable mixture to a bowl; reserve to serve.
5.Place remaining vegetable mixture in an oiled 24cm (9½in) loose-based fluted tart tin on an oven tray. Pour over egg mixture; gently shake pan to distribute mixture.
6.Carefully place tart tin on tray in oven; bake for 30 minutes or until top is golden and egg is set. Serve frittata topped with reserved vegetable mixture, crumbled goat’s cheese and snow pea tendrils.
If fresh broad beans in the pod are available, you will need to buy 1.125kg (2¼lb). Remove the outer long green pod (shell), then blanch as for frozen beans in step 2 to remove the beige skin that surrounds each bean. You will need to buy 750g (1½lb) fresh peas in the pod for the amount of shelled peas required; reserve a few pods for serving, if you like. Alternatively, you can use frozen peas instead.