Asparagus and Pea Frittata
Recipe by Alex MacKay
This can be served hot from the pan with a crisp green salad or cold and cut into cubes with an aperitif. It is absolutely vital to have a good 18-20 cm non stick pan so once the frittata is cooked you can slip it out easily.
Serves 4
Ingredients
- 4 spears of asparagus
- 150g fresh peas, just over 100g podded weight
- 2 tbs unsalted butter
- 2 eggs
- 2 tbs freshly grated parmesan cheese
- Salt and freshly ground black pepper
- Olive oil for drizzling
Method
- Preheat your grill to its highest setting.
- Break off the woody bases of the asparagus and cut each spear into five on an angle. Boil the asparagus for 4 minutes and add the fresh peas after two minutes. Drain them well then sauté for about a minute in the butter in a non stick pan. While the vegetables are cooking, beat the eggs and season them well with salt and freshly ground black pepper.
- Pour the beaten eggs over the top of the asparagus and peas. Stir well, over a high heat, for about 2 minutes. When the frittata is set around the edges but still fairly soft in the middle, sprinkle over the cheese and put under the grill. Grill for 2 minutes until golden brown and slip it out of the pan. Serve, richly drizzled with some good extra virgin olive oil.
