Heat the grill to high. Heat 1 tbsp of olive oil in a 28cm non-stick ovenproof frying pan over a medium heat and cook the onion with a pinch of seasoning for 5 minutes or until beginning to soften, then add the asparagus and cook for another 5 minutes. Stir in the peas and broad beans, and mix for 2 minutes, then add the beaten eggs, stirring to ensure the veg is evenly distributed. Add the spinach and most of the dill and parsley, stirring gently to distribute, then cook the frittata for 5-10 minutes or until the bottom is golden. Scatter over the parmesan then slide under the grill until cooked and light golden on top.