Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse

Ingredients

• 8  spears asparagus trimmed cut into 1/2-inch pieces
• 4  basil leaves cut into chiffonade
• 6  basil leaves cut into chiffonade
• 8 large eggs 
• 3 tablespoons parsley fresh finely chopped
• 1 clove garlic finely chopped
• 2 tablespoons olive oil 
• 0.5 cup defrosted peas fresh frozen
• 8  plum tomatoes peeled seeded coarsely chopped
• 3 tablespoons romano cheese grated
• 6 servings salt and pepper black freshly ground
• 6 servings salt and pepper freshly ground
• 2  shallots diced finely
• 2 tablespoons water 

Equipment

• frying pan
• oven
• whisk

Directions

1. Mix all the tomato-basil concasse ingredients together and set aside.
2. Preheat oven to 400 degrees F.
3. Heat olive oil in a large saute pan over high heat.
4. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste.
5. Pour the egg mixture into the pan and cook until the bottom is golden brown and set.
6. Place in the oven and cook until the frittata is cooked through.
7. Serve at room temperature with the Tomato Concasse.