Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse

Ingredients

Tomato-Basil Concasse:

  • 2 tablespoons olive oil
  • 2 shallots, finely diced
  • 1 clove garlic, finely chopped
  • 8 plum tomatoes, seeded, peeled and coarsely chopped
  • Salt and freshly ground pepper
  • 4 basil leaves, cut into chiffonade

Frittata:

  • 2 tablespoons olive oil
  • 8 large eggs
  • 2 tablespoons water
  • 3 tablespoons grated Romano cheese
  • 8 spears asparagus, trimmed blanched and cut into 1/2-inch pieces
  • 1/2 cup fresh peas, or defrosted frozen peas
  • 3 tablespoons finely chopped fresh parsley
  • 6 basil leaves, cut into chiffonade
  • Salt and freshly ground black pepper

Description

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