Recipe for Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse

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Yield:

Ingredients:

Amount	Ingredient
	TOMATO-BASIL CONCASSE ----------------
2 tbl	olive oil
2 x	shallots finely diced
1 x	garlic clove finely chopped
8 x	plum tomatoes seeded, peeled,
	and coarsely chopped
	Salt to taste
	Freshly-ground black pepper to taste
4 x	basil leaves cut into chiffonade
	----------------- FRITTATA ----------------
2 tbl	olive oil
8 lrg	eggs
2 tbl	water
3 tbl	grated Romano cheese
8 x	asparagus spears trimmed, blanched,
	and cut into 1/2" pieces
1/2 cup	fresh peas
	(or defrosted frozen peas)
3 tbl	finely-chopped fresh parsley
6 x	basil leaves cut chiffonade
	Salt to taste

Instructions:

Instructions: Mix all the tomato-basil concasse ingredients together and set aside.

Preheat oven to 400 degrees. Heat olive oil in a large saute pan over high heat.

Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste.

Pour the egg mixture into the pan and cook until the bottom is golden brown and set.

Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse.

This recipe yields 6 servings.

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