Springy Frittata With Asparagus & Sweet Peas
This is a good one for sharing, or you can make it to last several breakfasts or lunches for just yourself (packs easily as a to-go lunch). You can also half the recipe, and change up the salad part of it with each meal.
INGREDIENTS
10 large pasture raised organic eggs
high quality salt
extra-virgin olive oil for eggs and the salad (you can use ghee to cook the eggs if you prefer)
1 small yellow onion, diced
One (1-pound) bunch asparagus, woody ends trimmed: half for the frittata, half for the salad - see below
1 cup sweet peas (from about 1/2 pound fresh shelling peas) or one (10-ounce) bag frozen peas
Freshly ground black pepper
FOR THE SALAD
2 ounces pea tendrils
or other tender greens (lettuce/spinach/arugula) about 4 cups if lightly packed)
1/2 cup loosely packed torn mint leaves from about 10 sprigs
1 tablespoon fresh lemon juice from 1 lemon
olive oil
(the other half of the asparagus)
HOW TO:
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 good salt. Set aside.
In a medium oven-proof non-stick skillet, heat 2 tablespoons of olive oil (or ghee) 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 the frittata to detach any spots stuck to the skillet.
Invert a large plate over the skillet, and in one quick motion turn the frittata out onto the plate. Set aside.
Combine shaved asparagus and halved tips with pea tendrils (or other salady greens) 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.
Original Link: http://www.seriouseats.com/recipes/2014/05/asparagus-pea-frittata-asparagus-mint-salad-recipe.html