Best Asparagus Pea Frittata Recipes

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ASPARAGUS AND FRESH PEA FRITTATA WITH TOMATO-BASIL CONCASSE



Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse image

Provided by Bobby Flay

Categories     main-dish

Yield 6 servings

Number Of Ingredients 15

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

Steps:

  • 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.

ASPARAGUS, PEA & FETA FRITTATA WITH ROAST TOMATOES



Asparagus, pea & feta frittata with roast tomatoes image

Turn omelette into a substantial evening meal by baking it, Italian-style. Pack it full of greens and serve with crisp green salad

Provided by Good Food team

Categories     Main course

Time 27m

Number Of Ingredients 9

1 tbsp olive oil
½ bunch asparagus spears (save the rest for Rosti fish cakes, see 'goes well with'), trimmed and cut into 5cm pieces
100g frozen petits pois or peas
50g feta cheese
1 tbsp freshly chopped mint
3 large eggs , beaten
1 tbsp balsamic vinegar glaze or balsamic vinegar
leftover roast cherry tomatoes (from Bacon, tomato & broccoli pasta, see 'goes well with')
crisp green salad , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the olive oil in a small (about 600ml) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta.
  • Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set.
  • Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes. Serve the frittata with the balsamic tomatoes and a crisp green salad.

Nutrition Facts : Calories 309 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium

ASPARAGUS & PEA FRITTATA



Asparagus & Pea Frittata image

Found this in Australian Table magazine. I'm posting it so i dont loose it amongst all the others :) I havn't tried it yet, but it looks like it would be easy to halve.

Provided by Rhiannon and Matt

Categories     Breakfast

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 9

8 large eggs
150 g feta (chopped)
1/4 cup chives (chopped)
170 g asparagus (trimmed & halved lengthways)
125 g fresh peas (or frozen)
2 tablespoons olive oil
1 onion (chopped)
2 small washed potatoes (sliced thinly)
1 garlic clove (chopped)

Steps:

  • Crack eggs into a bowl & whisk until fluffy. Add fetta & chives & season to taste.
  • Boil some water in a saucepan & add asparagus & peas & cook for 2 mins before draining & rinsing under cold water.
  • Heat oil in a 30cm, non-stick heavy frying pan over a moderate heat, add onion & cook until soft.
  • Add potato & garlic, lower heat & cook until potato starts to turn golden.
  • Add the egg mix to the pan.
  • When it starts to set, add asparagus & peas.
  • Cook for about 15 mins or until it's cooked underneath.
  • Place the frying pan under a hot grill for 5 mins until the top turns golden.
  • Remove pan & cut into wedges & serve hot or cold with a salad if you like.

Nutrition Facts : Calories 209.7, Fat 12.5, SaturatedFat 4.9, Cholesterol 228.2, Sodium 286.1, Carbohydrate 13.3, Fiber 2.4, Sugar 3.3, Protein 11.4

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