Asparagus and Sweet Pea Frittata With Minty Spring Salad Recipe
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Category
Breakfast and Brunch
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Cusine
American
What do you need?
How to make?
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 , half stalks shaved with a vegetable peeler and tips halved
1 cup sweet peas from about 1/2 pound fresh shelling peas or one bag frozen peas
Freshly ground black pepper
2 ounces pea tendrils or other tender lettuce
1/2 cup loosely packed torn mint leaves from about 10 sprigs
1 tablespoon fresh lemon juice from 1 lemon
Directions
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.
