Asparagus and Sweet Pea Frittata With Minty Spring Salad Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Aug. 29, 2018
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Fresh spring asparagus and peas add a sweet, tender crunch to this simple frittata. . 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.

Recipe Details

Asparagus and Sweet Pea Frittata With Minty Spring Salad Recipe

Active 25 mins
Total 30 mins
Serves 4 to 6 servings

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

  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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