Prosciutto, Asparagus, Pea & Goat Cheese Frittata with Mixed Salad

Directions

1. Prepare all produce: wash the asparagus, radish, lettuce, and parsley; trim and clean the leek, keeping only the white and pale green parts.
2. In a medium bowl, remove parsley leaves from the stems, mince them, and add to the bowl. Crack in the eggs and season with salt and pepper; whisk until blended.
3. Crumble half of the goat cheese and fold it into the egg mixture. Set the rest of the cheese aside for the salad.
4. Chop the prosciutto into bite-sized pieces and mix with the egg and cheese mixture.
5. Slice the leek into 1/4-inch pieces after rinsing between the layers to remove grit; place the leek in another bowl.
6. Preheat an ovenproof skillet over medium-high heat. Add a light coating of oil to the pan.
7. Trim the woody ends of the asparagus, cut into bite-sized pieces, and add the asparagus and peas to the leek bowl.
8. When the skillet is hot, add oil and swirl to coat. Cook the leek, asparagus, and peas with a pinch of salt and pepper, stirring occasionally, until bright green and starting to soften, about 3 minutes.
9. Pour the egg mixture into the skillet and cook on medium, lifting the edges so uncooked egg flows underneath, until the bottom and sides are set but the top is still runny, about 5 minutes. Place the skillet in the oven and broil until the top just sets, about 2–3 minutes.
10. While the frittata cooks, whisk together oil, white wine vinegar, salt, and pepper in the reserved bowl to make a light dressing; set aside.
11. Slice the radishes thinly and toss with the dressing; separate and chop the lettuce leaves, then add to the bowl along with the remaining goat cheese and toss to combine the salad.
12. Remove the frittata from the oven, cut into wedges, and serve with the dressed salad on the side.