Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse

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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