- INGREDIENTS
- 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-half (1/2-pound) bunch asparagus, woody ends trimmed, cut into 1/4-inch dice
- 1 cup sweet peas from about 1/2 pound fresh shelling peas or one (10-ounce) bag frozen peas
- Freshly ground black pepper
- DIRECTIONS
Adjust broiler rack to 10 inches from heat source and preheat broiler
to high. Beat eggs in a large bowl with 2 generous pinches of salt.
Set aside. In a medium oven-proof non-stick skillet, heat 2 tablespoons
oil over medium-high heat until shimmering. Add onion and cook, stirring,
oil over medium-high heat until shimmering. Add onion and cook, stirring,
until just translucent, about 2 minutes. Add diced asparagus and peas,
season with salt and pepper, and cook, stirring, until tender but not
browned, about 6 minutes.
Adjust broiler rack to 10 inches from heat source and preheat broiler
to high. Beat eggs in a large bowl with 2 generous pinches of salt.
Set aside. In a medium oven-proof non-stick skillet, heat 2 tablespoons oil
over medium-high heat until shimmering. Add onion and cook, stirring,
until just translucent, about 2 minutes. Add diced asparagus and peas,
season with salt and pepper, and cook, stirring, until tender but not
browned, about 6 minutes.
Add egg and cook, stirring, until moist curds have formed throughout,
1 to 2 minutes. Transfer skillet to broiler and cook until top is set,
about 3 minutes. Let frittata cool slightly. Run a thin spatula around
and under frittata to detach any spots stuck to skillet.
Invert a large plate over skillet, and in one quick motion turn frittata
out onto plate. Set aside.
