Asparagus And Fresh Pea Frittata With Tomato Basil Concasse Recipe
Servings: 6
Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 x shallots finely diced
- 1 x garlic clove finely minced
- 8 x plum tomatoes seeded, peeled, and coarsely minced Salt to taste Freshly-grnd black pepper to taste
- 4 x basil leaves cut into chiffonade
- 2 Tbsp. extra virgin olive oil
- 8 lrg Large eggs
- 2 Tbsp. water
- 3 Tbsp. grated Romano cheese
- 8 x asparagus spears trimmed, blanched, and cut into 1/2" pcs
- 1/2 c. fresh peas (or possibly defrosted frzn peas)
- 3 Tbsp. finely-minced fresh parsley
- 6 x basil leaves cut chiffonade Salt to taste Freshly-grnd black pepper to taste
Directions
- Mix all the tomato-basil concasse ingredients together and set aside.
- Preheat oven to 400 degrees. Heat extra virgin olive oil in a large saute/fry pan over high heat.
- Whisk together the Large eggs, water, cheese, asparagus, peas, parsley and basil till combined and season with salt and pepper to taste.
- Pour the egg mix into the pan and cook till the bottom is golden and set.
- Place in the oven and cook till the frittata is cooked through. Serve at room temperature with the Tomato Concasse.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 223 | |
| Calories from Fat 158 | 71% |
| Total Fat 17.73g | 22% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 286mg | 95% |
| Sodium 186mg | 8% |
| Potassium 320mg | 9% |
| Total Carbs 5.1g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.03g | 2% |
| Protein 11.87g | 19% |
