Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Preheat the oven to 190 °C. Rinse the asparagus, trim off the woody ends, and cut the stalks into pieces about 3 cm long. Thinly slice the spring onion and chop the dill. Beat the eggs with 1.2 g of salt and the pepper.
Briefly sauté the asparagus
Heat 10 ml of olive oil over medium heat in an oven-safe pan about 24 cm in diameter. Add the asparagus and cook for 3 minutes, turning it occasionally; it should be bright green with a few lightly golden spots around the edges. Stir in the spring onion and cook for 1 more minute.
Add the peas and eggs
Stir in the thawed peas and half of the chopped dill. Pour in the eggs and gently shake the pan so the mixture spreads evenly. Crumble the feta over the top.
Bake the frittata
Cook the frittata over medium heat for 3 minutes, until the edges begin to set. Carefully transfer the pan to the oven and bake for 8 to 10 minutes. The finished frittata should be firm around the edges and no longer liquid in the center, but still soft. Let it rest for 3 minutes before slicing.
Finish the salad and serve
Mix the lemon juice, mustard, the remaining 10 ml of olive oil, and 0.6 g of salt. Toss the lettuce leaves and thinly sliced radishes with the dressing. Sprinkle the remaining dill over the frittata, cut it into three portions, and serve warm with the salad.
