Asparagus and Sweet Pea Frittata With Minty Spring Salad

Asparagus and Sweet Pea Frittata With Minty Spring Salad
  • Yield:Serves 4 to 6
  • Active time:25 minutes
  • Total time:30 minutes
This recipe appears in:
Asparagus and Sweet Pea Frittata With Minty Spring Salad

Fresh spring asparagus and peas add a sweet, tender crunch to this simple frittata. [Photographs: Daniel Gritzer]

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.

Ingredients

  • 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

Directions

  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    Invert a large plate over skillet, and in one quick motion turn frittata out onto plate. Set aside.

  4. 4.

    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.

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