This dish came about as I hadn’t been food shopping and wanted to use up what was left in my fridge (I hate food waste) and it turned out better than I had hoped for. Sometimes, I find the best dishes are the ones which aren’t planned and are just thrown together.
I love the combination of pea and mint together and usually make a soup (this recipe) but I wanted something a bit more hearty for dinner plus I had some asparagus lurking in the fridge so popped everything in a pan with some eggs and here you have this dish!
The best part about this frittata is that is just as delicious cold as it is hot making it an ideal dish to prep ahead for packed lunches, picnics or to have on hand in the fridge for busy days.
Researchers have found nearly 100 phytonutrients (phyto=plant) compounds in asparagus. Also, asparagus is a source of a number of vitamins including B vitamins, vitamin K, vitamin C to name a few, plus it’s also a great source of fibre that helps support a healthy gut.
-1 Tbsp. avocado oil
-2 small shallots, peeled and sliced
-2 spring onions, trimmed, cleaned and sliced
-6 spears of asparagus, trimmed and sliced
-1 cup petit pois (fresh or frozen)
-approx. 8 fresh mint leaves, chopped
-5 eggs, beaten
-salt and pepper to taste
How To Make
In a medium frying pan or shallow casserole pan heat the oil then add the shallots and spring onion and saute gently for about 3 minutes until starting to soften.
Next, add the sliced asparagus stalks (not the heads of the spears as these don’t take as long to cook) and saute these for 3 minutes.
Next, add in the peas, chopped mint, asparagus tips and stir everything to combine.
Lastly, add the beaten eggs and seasoning and cook on a low heat for approximately 8 to 10 minutes until the bottom of the frittata is cooked.
When the frittata is mostly set and just the top is runny, put under the grill for about 5 or 7 minutes until the top is set and browned.
The frittata can be eaten hot or cold.
Can be stored in an airtight container for up to 3 days.