Asparagus and fava beans make this low-carbon frittata nutritious.
Recipe courtesy of Preeti Mistry for Bon Appétit Management Company.
½ cup olive oil
2 cups asparagus, sliced on the bias into bite-size pieces
1 cup green garlic, finely chopped
Zest of one Meyer lemon
1 cup fava beans, cooked and shelled
1 dozen eggs
4 teaspoon salt
1 bunch spring pea greens
1. Plunge asparagus into boiling salted water for 1 minute and then into ice water.
2. Sauté 1/2 cup asparagus and 1/4 cup green garlic with olive oil for 1 minute over medium heat. Add one pinch of lemon zest, 1/4 cup fava beans and 3 well beaten eggs. Swirl pan as eggs cook, lifting cooked egg from bottom of pan until 1/2 set. Put pan into 375 degrees F oven for 8 minutes or until egg is fully set.
3. Slide onto plate, and repeat with remaining ingredients. Garnish with pea greens.
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