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Preheat the oven to 180°C fan (200°C conventional).
Place the edamame in a bowl and cover with boiling water. Let sit whilst you prepare the rest of the ingredients, then drain.
Line a 9x9 inch baking tin with baking paper or grease an ovenproof skillet.
In a large bowl, whisk the eggs with salt and pepper.
Stir in the crumbled feta and drained edamame, then pour the mixture into the prepared baking dish.
Sprinkle the parmesan evenly over the top.
Bake for 15 minutes, or until the frittata is just set in the centre.
Top with fresh herbs and extra feta, if using.