Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse Recipe

Name: Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 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; 2 tablespoons olive oil; 8 large eggs; 2 tablespoons water; 3 tablespoons grated Romano cheese; 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

Servings: persons

2 tablespoons olive oil
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
2 tablespoons olive oil
8 large eggs
2 tablespoons water
3 tablespoons grated Romano cheese
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

1
Mix all the tomato-basil concasse ingredients together and set aside.
2
Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat.
3
Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste.
4
Pour the egg mixture into the pan and cook until the bottom is golden brown and set.
5
Place in the oven and cook until the frittata is cooked through.
6
Serve at room temperature with the Tomato Concasse.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 shallots, finely diced, 1 clove garlic, finely chopped, 8 plum tomatoes, seeded, peeled and coarsely chopped, and more.

Yes, Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse

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