Spring Frittata with Peas and Asparagus

Ingredients

• 6–7 eggs
• 40 g feta
• 20 g Parmesan cheese (grated)
• 50 g peas (fresh or frozen)
• 5–6 stalks of asparagus
• 1–2 spring onions
• 30–50 g prosciutto or ham(optional)
• a handful of herbs (chives, basil)
• zest from ½ lemon + a few drops of juice
• salt, pepper
• 5 g butter / a little olive oil
• optional: 2–3 tablespoons of cottage cheese

Serving suggestion:

• fresh salad
• sourdough bread
• micro-herbs
• Ricotta and cottage cheese / feta dip

Method

1. First, preheat the oven to 180 °C and have a nonstick pan ready that is oven-safe.
2. Trim the woody ends off the asparagus—just bend it gently, and it will snap off where it’s supposed to. Cut it into smaller pieces, but feel free to leave the tips larger; they look nice on the plate.
3. Heat a little butter or olive oil in a skillet and sauté the asparagus over medium heat. It’s important not to stir it right away—let it sit for a few minutes so it develops a light golden color. Add the peas and heat them through briefly.
4. Add the spring onions to the pan, along with some prosciutto or ham if desired. Let everything cook briefly until the aromas are released and the prosciutto begins to crisp slightly around the edges. At that point, it’s a good idea to remove the pan from the heat for a moment so it isn’t too hot when you add the egg mixture.
5. Meanwhile, beat the eggs with a fork, then add salt, pepper, grated Parmesan, and crumbled feta. Pour the mixture evenly into the pan over the vegetables. You can gently shake the pan or lightly stir the edges so the eggs spread among the ingredients. Let the frittata set for a few minutes over low heat—the edges will start to firm up, but the center should remain slightly runny.
6. Then place the skillet in the oven and let the frittata finish baking for about 8 to 10 minutes. It should be slightly springy in the center, not completely dry. A light golden brown or even darker surface is fine; that’s what gives it its flavor.
7. Finally, sprinkle it with fresh herbs, drizzle with a little lemon juice, and feel free to add a few more pieces of feta on top. Serve it with a crisp salad, fresh sourdough bread, and a light dip made from ricotta and the remaining feta.