Asparagus And Fresh Pea Frittata With Tomato Basil Concasse Recipe
by Global Cookbook

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	Servings: 6

Ingredients

2 Tbsp. extra virgin olive oil
2 x shallots finely diced
1 x garlic clove finely minced
8 x plum tomatoes seeded, peeled, and coarsely minced Salt to taste Freshly-grnd black pepper to taste
4 x basil leaves cut into chiffonade
2 Tbsp. extra virgin olive oil
8 lrg Large eggs

2 Tbsp. water
3 Tbsp. grated Romano cheese
8 x asparagus spears trimmed, blanched, and cut into 1/2" pcs
1/2 c. fresh peas (or possibly defrosted frzn peas)
3 Tbsp. finely-minced fresh parsley
6 x basil leaves cut chiffonade Salt to taste Freshly-grnd black pepper to taste

Mix all the tomato-basil concasse ingredients together and set aside.
Preheat oven to 400 degrees. Heat extra virgin olive oil in a large saute/fry pan over high heat.
Whisk together the Large eggs, water, cheese, asparagus, peas, parsley and basil till combined and season with salt and pepper to taste.
Pour the egg mix into the pan and cook till the bottom is golden and set.
Place in the oven and cook till the frittata is cooked through. Serve at room temperature with the Tomato Concasse.
This recipe yields 6 servings.