Asparagus & Sweet Pea Frittata with Minty Spring Salad
A verdantly delectable dish to celebrate the return of spring.
- 10 large eggs
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for drizzling
- 1 small organic 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/snap peas from about 1/2 pound fresh shelling peas or one bag frozen peas
- Freshly ground black pepper
- 2 ounces pea shoots 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
- 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 shoots 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.