Asparagus and Pea Frittata
Submitted by: Vee Ferguson, Manager Exercise Inc
Start your morning with a slice of this and a piece of fruit and your off to the races. Enjoy
Ingredients:
Tomato-Basil Concasse:
- 2 tablespoons
- 2 shallots, finely diced
- 1 clove garlic, finely chopped
- 8 plum tomatoes, seeded, peeled and coarsely chopped
- Salt and freshly ground pepper
- 4 basil leaves, cut into chiffonade
Frittata:
- 2 tablespoons olive oil
- 8 large eggs
- 2 tablespoons
- 3 tablespoons grated Romano
- 8 spears asparagus, trimmed blanched and cut into 1/2-inch pieces
- 1/2 cup fresh peas, or defrosted frozen peas
- 3 tablespoons finely chopped fresh parsley
- 6 basil leaves, cut into chiffonade
- Salt and freshly ground black pepper
Directions:
Mix all the tomato-basil concasse ingredients together and set aside.
Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste. Pour the egg mixture into the pan and cook until the bottom is golden brown and set. Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse.
