Asparagus and Sweet Pea Frittata With Minty Spring Salad Recipe

Ingredients (10)

• 10 large eggs
• Kosher salt
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for drizzling
• 1 small yellow onion, diced
• One (1-pound) bunch asparagus, woody ends trimmed, half cut into 1/4-inch dice (about 1 cup), half stalks shaved with a vegetable peeler and tips halved
• 1 cup sweet peas from about 1/2 pound fresh shelling peas or one (10-ounce) bag frozen peas
• Freshly ground black pepper
• 2 ounces pea tendrils or other tender lettuce (about 4 lightly packed cups)
• 1/2 cup loosely packed torn mint leaves from about 10 sprigs
• 1 tablespoon fresh lemon juice from 1 lemon