I love asparagus. Seeing it come into season every spring is such a treat.
Even better is seeing it in an easy meal that goes from fridge to table in 25 minutes.
The frittata is packed with healthy green vegetables, which is just the way I want a frittata. Lots of color, texture, and the veggies help keep you full longer.
As the frittata bakes, the asparagus softens but retains enough snappy crunch to be so satisfying. The peas stay juicy and have a pleasant popping sensation when you bite into them. There is nothing worse than mushy or overcooked vegetables, especially asparagus and peas, and they stay perfectly al dente.
Assembling the frittata takes less than five minutes. Slice the asparagus and put it in the pie dish, sprinkle with frozen peas, whisk together the eggs and pour over the top. Sprinkle with cheese and bake.