Asparagus And Sweet Pea Frittata With Minty Spring Salad Recipe

• 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

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.

eggs, kosher salt, extravirgin olive oil, yellow onion, sweet peas, freshly ground black pepper, mint, lemon juice

Taken from www.seriouseats.com/recipes/2014/05/asparagus-pea-frittata-asparagus-mint-salad-recipe.html (may not work)