Cheesy Asparagus & Pea Frittata with Strawberry Balsamic Green Salad

Directions

1. Rinse and dry the fresh produce; trim the asparagus and cut into bite-sized pieces.
2. Warm an ovenproof skillet over medium-high heat and add a small amount of oil to coat the bottom.
3. Add the asparagus, peas, and a pinch of salt and pepper to the skillet; cook, stirring occasionally, until the asparagus begins to soften, about 5 minutes.
4. In a medium bowl, whisk the eggs until well combined and set them aside.
5. Pour the egg mixture into the skillet with the vegetables; as the edges begin to set, gently lift them with a spatula to let any uncooked egg flow underneath.
6. Continue cooking until the bottom and sides are set but the top remains slightly runny, about 3–5 minutes.
7. Sprinkle the shredded cheese evenly over the frittata; place the skillet under the broiler and cook until the top is set and the cheese melts, about 3–4 minutes.
8. While the frittata finishes, trim and thinly slice the strawberries.
9. To serve, lay greens on each plate and top with sliced strawberries and almonds; drizzle with balsamic vinaigrette.
10. Slice the frittata into wedges and divide between plates; serve with the strawberry salad on the side.