We love slices of this frittata in a bread roll with a dollop of aïoli and frisée leaves. This recipe makes the most of the season's best produce, finished off with generous sprinklings of parmesan.
- 110 gm (⅔ cup) podded peas (about 350gm unpodded)
- 340 gm asparagus, trimmed and cut into bite-sized pieces
- 12 eggs
- ½ cup coarsely chopped soft herbs, such as tarragon, chives and flat-leaf parsley
- 1 tbsp extra-virgin olive oil
- 8 zucchini flowers, with stems attached, halved lengthways and pistils removed
- Finely grated parmesan, lemon wedges, bread rolls, frisée and aïoli, to serve
- 1Preheat oven to 200°C. Blanch peas and asparagus until just tender (2 minutes). Drain, then refresh and drain well.
- 2Whisk eggs and 2 tsp water in a bowl to combine. Add herbs, season to taste, and stir well to combine.
- 3Grease a 20cm x 30cm lamington tin and line with baking paper, then place in oven until hot. Drizzle with oil, then spread evenly with peas and asparagus and top with zucchini flowers, Pour egg mixture into tin and bake until firm and cooked through (18-22 minutes). Cool, then cut into large pieces.
- 4Top with parmesan and serve with lemon wedges, or serve in bread rolls with frisée and aïoli.
Drink suggestion: A pale, dry rosé. Drink suggestion by Max Allen.