Garden peas are wonderfully sweet and crunchy. With a bit of luck you can now buy them fresh, but frozen ones can also be used in, for example, an asparagus-pea frittata.
Preparation time 20 minutes, oven time 30 minutes
Read also: Recipe:strawberry-rhubarb tarts
Preheat the oven to 200°C. Cut the cooled potatoes into slices. Remove
the woody underside of the asparagus and cut the rest into pieces. Peel and chop the shallot. Cut the spring onion into rings. Beat the eggs with the lemon juice, some salt and freshly ground pepper.
Heat 1 to 2 tablespoons of olive oil in the skillet. Saute the shallot with the spring onion and half of the asparagus. Stir in the potatoes and distribute evenly in the pan. Sprinkle the rest of the asparagus pieces and half of the peas on top. Pour the beaten egg on top and sprinkle with the rest of the peas.
Place the pan on a rack in the middle of the oven and bake the frittata for 25 minutes until done and lightly browned. Carefully slide it onto a serving plate and garnish with the basil.
You can read more recipes with peas in the July issue of Santé.
