This recipe appears in:Asparagus and Sweet Pea Frittata With Minty Spring Salad
This simple pea-and-asparagus frittata is a quintessential spring dish that's as perfect for breakfast as it is a light lunch, snack, or dinner. Served with a bright, fresh salad that's flavored with fresh mint and shaved asparagus, it becomes a quick and easy meal in its own right.
Why this recipe works:
- Cooking half the asparagus into the frittata and shaving the other half raw into the salad benefits from both its fresh raw and cooked sweet flavors.
- Using pea tendrils in the salad infuses the plate with the taste of peas. (If pea tendrils are hard to find, any tender green will work instead.)
- Fresh or frozen peas can be used in this recipe, depending on availability.
Note: You can serve the frittata warm or at room temperature. The frittata can be refrigerated overnight; bring to room temperature before serving.
- 10 large eggs
- Kosher salt
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for drizzling
- 1 small yellow onion, diced
- One (1-pound) bunch asparagus, woody ends trimmed, half cut into 1/4-inch dice (about 1 cup), half stalks shaved with a vegetable peeler and tips halved
- 1 cup sweet peas from about 1/2 pound fresh shelling peas or one (10-ounce) bag frozen peas
- Freshly ground black pepper
- 2 ounces pea tendrils or other tender lettuce (about 4 lightly packed cups)
- 1/2 cup loosely packed torn mint leaves from about 10 sprigs
- 1 tablespoon fresh lemon juice from 1 lemon
Adjust broiler rack to 10 inches from heat source and preheat broiler to high. Beat eggs in a large bowl with 2 generous pinches of salt. Set aside. In a medium oven-proof non-stick skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add onion and cook, stirring, until just translucent, about 2 minutes. Add diced asparagus and peas, season with salt and pepper, and cook, stirring, until tender but not browned, about 6 minutes.
Add egg and cook, stirring, until moist curds have formed throughout, 1 to 2 minutes. Transfer skillet to broiler and cook until top is set, about 3 minutes. Let frittata cool slightly. Run a thin spatula around and under frittata to detach any spots stuck to skillet.
Invert a large plate over skillet, and in one quick motion turn frittata out onto plate. Set aside.
Combine shaved asparagus and halved tips with pea tendrils and mint in a large bowl. Add remaining 3 tablespoons olive oil and the lemon juice, season with salt and pepper, and toss to coat evenly. Cut frittata into wedges and serve with salad on the side.