Spring green frittata recipe | Gourmet Traveller

Name: Spring green frittata recipe | Gourmet Traveller
Ingredients: 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

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Spring green frittata is a vibrant, vegetarian dish packed with fresh greens and fluffy eggs. A light, satisfying meal perfect for any time of day.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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Ingredients

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