Asparagus And Fresh Pea Frittata With Tomato-Basil Concasse
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
43
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 clove
Garlic (finely chopped)1
Salt8 large
Egg2 tbsps
Water3 tbsps
Grated Romano Cheese3 tbsps
Parsley (finely chopped fresh)Directions:
1
Mix all the tomato-basil concasse ingredients together and set aside
2
Preheat oven to 400 degrees F
3
Heat olive oil in a large saute pan over high heat
4
Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste
5
Pour the egg mixture into the pan and cook until the bottom is golden brown and set
6
Place in the oven and cook until the frittata is cooked through
7
Serve at room temperature with the Tomato Concasse