Asparagus and Garden Pea Frittata

 One of the main advantages that accompany a cast-iron pan is its innate ability to be tossed willy-nilly into an oven without incurring considerable damage. Without such an implement one has to, when making a frittata or something similar, go through an occasionally embarrassing egg-flipping process. As such, it is clear that once one has received such a useful gift one is obliged to put it through its frittata-making paces. This must seem like incredibly old, and thus ironic, news to the skillet veterans out there. However, for a novice, such as me, it is proving emotionally difficult to come to terms with how rapidly such an item can become entirely indispensable.

Asparagus isn’t the most frugal of vegetables, one must admit. However, it being the season for this singular stem, it appears to be the ideal time at which to impart ideas for its use. Asparagus has a reasonably distinctive flavour, which means that one may use it sparingly. Therefore, this attribute has the rather pleasing effect of reducing the impact asparagus has on one’s wallet – unless, of course, one is in particular need of being overwhelmed by expensive, green shoots. The roots of this dish definitely lie in the definition of frugal as economic, rather than cheap. Though, the addition of the peas serves as an inexpensive backup to the asparagus. If one really wanted to make this dish cheap, and not merely frugal, one could replace the asparagus with some kind of long, thin bean.

Asparagus and Garden Pea Frittata

Serves 4

Ingredients:

• 6-7 shoots of asparagus, hard bottoms cut off

• 4 large eggs

• A handful of parmesan cheese

• 1 onion, thinly sliced

• A little olive oil

• A handful of garden peas

• Salt and Pepper

Method:

1. First, one will need to sauté the asparagus on a fairly hot heat for 4-5 minutes, until they begin to become tender. Once this has been done, set them aside, add a little more oil and fry the onions until they begin to brown.

2. Whisk the eggs thoroughly, mixing in half the parmesan cheese and a little salt and pepper. Pour this on top of the cooked onions, ensuring the pan is very hot. Make sure that the egg reaches every crevice. Scatter a handful of peas on the top, place the asparagus as depicted, add the rest of the parmesan and grill until golden brown. Best served with a side salad.

Cost: Due to the relatively small amount of asparagus used, as well as the inclusion of peas, this dish isn’t as expensive as it sounds. Indeed, the entire frittata should set one back no more than £2.40. Though, it did cost us even less since we keep chickens.

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105 comments on “Asparagus and Garden Pea Frittata

  1. thesinglegourmetandtraveller
    April 13, 2012 at 4:13 pm

    Looks yummy and so nice and springlike.

    • frugalfeeding
      April 13, 2012 at 8:18 pm

      Thanks! Yes, I feel it empitomises the season.

  2. countrywoodsmoke
    April 13, 2012 at 4:25 pm

    What a wonderful seasonal meal. Great to see your getting good use of your skillet.
    Cheers
    Marcus

  3. lightlycrunchy
    April 13, 2012 at 4:52 pm

    I just bought some asparagus, so might give this a try!

    • frugalfeeding
      April 14, 2012 at 6:05 pm

      Oh yes, you must – the egg works so well with it.

  4. makingitwithdanielle
    April 13, 2012 at 4:55 pm

    Glad you’re enjoying your cast iron skillet so much… I felt the same way, how did we live so long without one?! This frittata looks delicious, I love asparagus… will definitely be making this!

    • frugalfeeding
      April 13, 2012 at 8:17 pm

      I really am, it’s incredible. Thanks, Danielle.

  5. spree
    April 13, 2012 at 4:59 pm

    Cast iron rules, and your frittata rocks! Nicely done Nick!

  6. trialsinfood
    April 13, 2012 at 5:00 pm

    This looks too beautiful to eat!

  7. Chica Andaluza
    April 13, 2012 at 6:14 pm

    Beautiful – I think Le Creuset should pay you commission and give you a complete set as we are all wanting to buy skillets now! We use wild asparagus here quite often…a very different taste (bitter) but entirely Frugal. Well, free!

    • frugalfeeding
      April 13, 2012 at 8:17 pm

      Thanks! It’s AGA though :D. But yes, I ought to be getting paid! Wild asparagus sounds great. I don’t think we get it here though.

  8. cookinginsens
    April 13, 2012 at 6:30 pm

    “Over-whelmed by expensive green shoots”. Sounds good :) Nice skillet.

  9. Korena in the Kitchen
    April 13, 2012 at 6:39 pm

    This looks so delicious and spring-like! Glad you’re getting good use out of your cast iron skillet – it’s amazing how many uses can be found for a good piece of cookware.

    • frugalfeeding
      April 13, 2012 at 8:16 pm

      Thanks, Korena. I know, I’ve been so impressed at how versatile it is.

  10. lhodson
    April 13, 2012 at 7:39 pm

    That looks yummy! I love asparagus.

  11. Alanna
    April 13, 2012 at 7:40 pm

    Clearly I need a cast iron skillet. This looks great!

  12. baconbiscuit212
    April 13, 2012 at 7:41 pm

    That looks so spring-y! Nice, and light, and fluffy!

    I have frittata on the brain too. There is something about spring vegetables that just goes so well with eggs.

    • frugalfeeding
      April 13, 2012 at 8:15 pm

      Thanks! I adore a good frittata! I know! I commented the exact same thing on another blog.

  13. Cathy
    April 13, 2012 at 7:42 pm

    Very nice. And that photo of the egg is wonderful! (Wish I had my own chickens!)

    • frugalfeeding
      April 13, 2012 at 8:13 pm

      Thanks, Cathy! I felt like being a little arty 😀

  14. ceciliag
    April 13, 2012 at 7:56 pm

    Lovely lovely lovely, simple and tasty! and if you grow it.. very frugal! c

    • frugalfeeding
      April 13, 2012 at 8:13 pm

      Thanks, Cecilia. We don’t really have the space to dedicate to asparagus – but yes, that would be frugal 😀

  15. An Unrefined Vegan
    April 13, 2012 at 8:35 pm

    Pretty!

  16. Choc Chip Uru
    April 13, 2012 at 8:50 pm

    What a delicious treat – the asparagus looks so heavenly in the middle :)

    Cheers
    Choc Chip Uru

    • frugalfeeding
      April 13, 2012 at 9:13 pm

      Thanks! I was really pleased with the way it looked.

  17. Smedette
    April 13, 2012 at 9:38 pm

    Love asparagus! Some of my plants are finally starting to produce, which makes me very happy. Whenever it is in season, I buy loads of it and find that it freezes rather well.

  18. Michelle
    April 13, 2012 at 10:30 pm

    We’re enjoying the wonderful asparagus here, too. And peas are always a great addition. Beautiful pics.

  19. susartandfood
    April 13, 2012 at 11:22 pm

    How delish – I have to do this – just bought two bunches on sale

  20. Bob Vivant
    April 13, 2012 at 11:29 pm

    That sweet little frittata is screaming SPRING! Why have I never thought to put the asparagus in my frittata and quiche whole? It looks so pretty. And it’s a lot easier than cutting it up. I’m certain it tasted even better than it looked. Cheers!

    • frugalfeeding
      April 14, 2012 at 6:02 pm

      It really was – so seasonal. I thought it was silly to shop it up and spoil its aesthetic beauty. Thanks, Bobbi!

  21. Shumaila
    April 13, 2012 at 11:55 pm

    This looks great. Wish I had a cast iron skillet. I need that in my kitchen.

  22. Bluejellybeans
    April 14, 2012 at 12:57 am

    Delicious! I can see that that cast-iron pan has become very handy :)

    • frugalfeeding
      April 14, 2012 at 6:01 pm

      Oh yes, it really had – I can’t tear myself away from it.

  23. hippydude
    April 14, 2012 at 3:30 am

    Really very yummy looking, Brunch, here I come!

    • frugalfeeding
      April 14, 2012 at 6:04 pm

      Thanks! Oh yes, this would be fantastic for brunch with a little white.

  24. Just A Smidgen
    April 14, 2012 at 3:40 am

    Well, I’m so glad you threw caution to the wind and went after flavor instead of budget today. I think it’s good to reward oneself after several days (weeks, months) of frugality.. frugalness.. frugition.. (yes.. a bit of wine tonight, but only one, I promise!) I had frittata tonight as well, but not one as pretty as yours.. eggs.. asparagus..and garden peas (you’re sooo lucky) it’s just the perfect dish, I think! Just lovely!!

    • frugalfeeding
      April 14, 2012 at 6:01 pm

      One must, sometimes… Many months :P. Nothing wrong with a wee tipple, Smidge. Thanks 😀

  25. The Townhouse Homesteaders
    April 14, 2012 at 3:49 am

    That looks beautiful!

  26. grainnep
    April 14, 2012 at 8:18 am

    Looks like spring had sprung..

  27. Jennifer M.
    April 14, 2012 at 12:40 pm

    A delicious taste of Spring – can’t wait to try it :)

  28. katonasoapbox
    April 14, 2012 at 12:56 pm

    A work of art. I’ll be chuffed if my eventual attempt turns out even half as pretty as this. My last (and first) attempt at cooking a frittata resulted in an entity that resembled what could only be described as brain, thus there is much scope for improvement!

    • frugalfeeding
      April 14, 2012 at 6:04 pm

      Thanks, Brand. You’ll have to cook me one, won’t you.

  29. 4plates2table
    April 14, 2012 at 1:45 pm

    Looks delicious! Perfect for springtime.

  30. Marina@Picnic at Marina
    April 14, 2012 at 4:53 pm

    Lovely meal you’ve created there! Fresh and seasonal. Fabulous! Now I want to go back to the market to purchase some asparagus…

  31. Shira
    April 14, 2012 at 5:09 pm

    YUM! I’ve said it before, but I am getting a cast iron pan! Got to! Made my first fritatta last weekend and it was so amazing – but I need the right pan – thank you for the inspiration!

  32. Layla James
    April 14, 2012 at 5:20 pm

    Reblogged this on I Am Layla James: and commented:
    This looks good! ~ Layla

  33. Villy
    April 14, 2012 at 5:21 pm

    Wow! Looks so fluffy! I adore asparagus with eggs.

  34. Rufus' Food and Spirits Guide
    April 14, 2012 at 6:20 pm

    Your ingredients look so fresh!

  35. Purely.. Kay
    April 14, 2012 at 7:04 pm

    I haven’t had a frittata in such a long time..and with the addition of asparagus, this dish looks absolutely wonderful

    • frugalfeeding
      April 14, 2012 at 8:01 pm

      Get making one then, Kay. That’s not really good enough :D. I’m glad you like the sound of it!

  36. MarlisB
    April 15, 2012 at 1:55 am

    Oh, yum! this looks good. I adore asparagus and eggs and this easy recipe sounds great. I make frittatas all the time with left-over vegetables, but admittedly have never devoted only asparagus to one. Normally it’s a ‘I’m-hungry-and-the-veggie-bin-needs-cleaning-out’ venture. Great photos! The wood table is a wonderful background.

    • frugalfeeding
      April 15, 2012 at 8:50 am

      Thanks! That’s a good frugal approach :D. I love my table too, so do lots of others it seems!

  37. Catherine
    April 15, 2012 at 3:52 pm

    That frittata is so pretty!

  38. flowercityfoodie
    April 15, 2012 at 4:19 pm

    This year I’m planting asparagus in my garden. I won’t get any spears this year, but since it’s a perennial I should have many in my future. Perhaps that is one way to make asparagus more frugal?

    • frugalfeeding
      April 15, 2012 at 4:51 pm

      Good idea. Well, yes, that makes it extremely frugal :D. As long as you can afford the time 😛

  39. Ragamuffin Diaries
    April 15, 2012 at 11:34 pm

    delicious! what a mouth-watering combination. I also love the convenience of being able to slide the cast-iron skillet right into the oven….

    I want to grow asparagus so badly! It’s such a great spring treat. I just need to stay in one place long enough to make it worth getting a perennial plant….

    • frugalfeeding
      April 19, 2012 at 10:11 pm

      Thanks, Rag :D. You’ll hang around somewhere eventually.

  40. egg me on
    April 16, 2012 at 1:40 pm

    You already know how much I love cast iron skillets! Looks great. I love the asparagus and peas combo.

  41. spree
    April 16, 2012 at 4:14 pm

    Loving everything about your frittata, from eggs to veggies to the stellar skillet it’s baked in!

  42. tanyamhudson
    April 18, 2012 at 2:07 am

    We do love our cast iron skillets around here, too…not to mention eggs and asparagus! Thanks for sharing this lovely recipe. :)

  43. Susan
    April 18, 2012 at 8:32 am

    Gorgeous! Love the photograph. I sadly left my cast iron skillets in the US when I came to London … feeling a little nostalgic! *sob*

  44. JM
    April 23, 2012 at 7:05 pm

    That looks delicious!! I need to invest in a cast iron skillet…. And chickens.

    • frugalfeeding
      April 25, 2012 at 11:58 pm

      Thanks, Jessica! You really do. The chickens especially!

  45. Sophie33
    April 23, 2012 at 8:33 pm

    MMM,…the frittata looks stunning,…nearly to pretty to savour ! :)Ha!

    • frugalfeeding
      April 25, 2012 at 11:58 pm

      Thanks, Sophie. Nothing is too pretty to savour.

  46. Liz Tesar
    April 24, 2012 at 10:13 pm

    Love Love Love Asparagus. This looks great.

  47. Janis
    May 1, 2012 at 11:10 pm

    Easy peasy! bookmarking this recipe now.

  48. Janis
    May 1, 2012 at 11:12 pm

    And you keep your own chickens? wowzah! you never cease to amaze me.

  49. bavariansojourn
    May 10, 2012 at 8:04 pm

    Hello! Just to let you know you are featured over at BritMum’s in this month’s foodie Round-up :)

    http://www.britmumsblog.com/2012/05/foodie-round-up-asparagus-and-pea-frittata-lacquered-pork-and-a-scots-larder/

  50. La Cucina Di Kait
    May 20, 2012 at 3:50 pm

    Wow , great pictures and great recipe, I will have to try this!

  51. Rory
    June 5, 2012 at 6:34 pm

    Looks great! I am going to try this. Eggs are definitely inexpensive. I am glad you like your cast iron pan. I kinda smiled when I read this; cause, I can smell my corn bread cooking in my ‘hand me down’ cast iron skillet my mom gave me. Not only is it sentimental but so useful. I love it.

    • frugalfeeding
      June 23, 2012 at 1:56 pm

      Thanks! Awesome – I shall have to try making some corn bread, for sure.