Asparagus and Sweet Pea Frittata With Minty Spring Salad Recipe

Serves: 4 Save

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


Learn how to make this recipe at Serious Eats