Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse

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  • Yield: 6 servings
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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


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


  1. Mix all the tomato-basil concasse ingredients together and set aside.
  2. Preheat oven to 400 degrees F. 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.