MAKES ONE 10-INCH FRITTATA, SERVING 4 TO 6
You can get asparagus pretty much year-round in natural foods markets and supermarkets, and in California it’s almost always available at farmers’ markets. But it’s a spring and early summer vegetable in temperate climates, as are peas.
Make the Basic Frittata template with the following filling ingredients and specifications:
¾ pound asparagus, trimmed
¾ cup shelled fresh peas (1 pound in the pod)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
¼ cup freshly grated Parmesan (optional)
- Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain, and pat dry. Cut into ½-inch slices. Steam the peas for 5 minutes, until tender.
- In Step 1, use 8 eggs, 2 tablespoons milk, and ½ teaspoon salt. Stir in the chives, tarragon, asparagus, peas, and Parmesan (if using).
- Proceed with Step 2, using a 10-inch skillet, then follow the recipe instructions for a 6- to 8-egg frittata.
ADVANCE PREPARATION: The asparagus can be prepared a day ahead and kept in the refrigerator. The frittata can be prepared several hours or even a day ahead, covered, and refrigerated until shortly before serving. It does not reheat well but it’s good cold or at room temperature.