Name: Cheesy Asparagus & Pea Frittata with Strawberry Balsamic Green Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: ⅓ cup almonds, sliced; 3 small bunches asparagus; 135 ml balsamic vinaigrette; 18 eggs; 3 cups frozen peas; 1 ½ cups shredded cheese, Italian blend; 1 ½ (142 g) pkgs spring mix (mixed greens); 1 ½ (454 g) pkgs strawberries; black pepper; extra virgin olive oil; salt

Cheesy Asparagus & Pea Frittata with Strawberry Balsamic Green SaladCheesy Asparagus & Pea Frittata with Strawberry Balsamic Green Salad — a 30-minute lunch recipe with 11 ingredients, serving 6.Ingredients

⅓ cup almonds, sliced

3 small bunches asparagus

135 ml balsamic vinaigrette

18 eggs

3 cups frozen peas

1 ½ cups shredded cheese, Italian blend

1 ½ (142 g) pkgs spring mix (mixed greens)

1 ½ (454 g) pkgs strawberries

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Preheat a large ovenproof skillet over medium-high heat.

While the skillet heats up, snap (or cut) off woody ends of the asparagus; cut spears into bite-sized pieces.

Once the skillet is hot, add oil and swirl to coat the bottom. Add asparagus, peas, salt, and pepper; cook, stirring occasionally, until asparagus softens, 5-6 minutes.

Meanwhile, place eggs in a large bowl; whisk to combine and set aside.

Preheat oven to broil on high and position the rack in the upper third of the oven.

When the asparagus is soft, reduce heat to medium-low; pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 5-6 minutes.

Sprinkle cheese over the frittata. Place skillet in the oven and broil until top is set and cheese is melted, 4-5 minutes. Remove from oven.

Meanwhile, trim and thinly slice strawberries.

To serve, cut frittata into wedges and divide between plates. Add mixed greens to the plate, top with strawberries and almonds, then drizzle with vinaigrette. Enjoy!

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