Garden peas bring a delightful sweet crunch to dishes. Fresh ones are ideal now, but frozen work perfectly too—like in this vibrant asparagus and pea frittata, a staple in my kitchen for quick, nutritious meals.
Preparation time: 20 minutes | Oven time: 30 minutes
Read also: Recipe:strawberry-rhubarb tarts
Preheat the oven to 200°C. Slice the cooled boiled potatoes. Trim the woody ends from the asparagus and cut the spears into pieces. Peel and finely chop the shallot; slice the spring onions into rings. In a bowl, whisk the eggs with lemon juice, salt, and freshly ground black pepper.
Heat 1-2 tablespoons olive oil in a large ovenproof frying pan over medium heat. Sauté the shallot, spring onions, and half the asparagus until softened. Add the potato slices, spreading them evenly. Scatter the remaining asparagus and half the peas on top, then pour over the egg mixture. Finish with the remaining peas.
Transfer the pan to the middle oven rack and bake for 25 minutes, until set and golden. Slide carefully onto a serving plate and garnish with torn basil leaves.
Explore more pea-packed recipes in the July issue of Santé.
