Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse

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I was excited at first, but the recipe fell short of flavor or texture, and was just boring and flat. the concasse was overpowering to the bland frittata.. all we could taste was onions and the garlic. if you make this, i would suggest to sautee the concasse before tossing in the tomatoes, and also the asparagus in garlic and butter before baking it in the frittata. this could also totally use more cheese.. not just 3 tbsp. or better yet, use a different recipe. i like to follow recipes exactly at first, but i don't recommend doing that with this.. or, this in general.

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I did this recipe for Mother's Day and everybody it was very happy and I get a lot of compliments.

Thank you,