Spring Frittata and Fresh Sugar Snap Pea Salad – Eden Eats

Ingredients

• 2 tbs olive oil
• 2 tbs butter
• 1 cup of asparagus, ends trimmed and cut in thirds
• 2 cups of sorrel, chiffonade
• 1 shallot, minced
• 1 clove of garlic, minced
• 12 eggs
• 1/2 cup heavy cream
• 2 tsp salt, divided
• 1/4 tsp cracked black pepper
• 1/2 cup of ricotta
• 1 tablespoons za’atar
• 4 cups of sugar snap peas, sliced in half lengthwise
• 1 red scallion, sliced thin on a mandoline (can sub for 1/2 of a small red onion or shallot)
• 4 radishes, sliced on a mandoline
• 1 lemon, zested and juiced
• 2 tsp salt
• 1/2 cup of fresh mint leaves