Frittata with Spring Vegetables

Instructions

1. 1
   Heat olive oil in a 10-inch non-stick skillet over medium heat. Sauté the chopped onion until softened, about 2 minutes.
2. 2
   Add the asparagus and zucchini to the skillet, cooking for 4-5 minutes until slightly tender. Stir in the peas and cook for another 2 minutes.
3. 3
   In a large bowl, whisk together the eggs with grated Pecorino Romano cheese, salt, and black pepper until well combined.
4. 4
   Pour the egg mixture evenly over the vegetables in the skillet, stirring gently to distribute the vegetables. Cook over medium heat for 5-6 minutes without stirring, until the edges begin to set.
5. 5
   Transfer the skillet to a preheated 200°C (400°F) oven and bake for 8-10 minutes until the center is set and the top is lightly golden.
6. 6
   Remove from the oven, garnish with fresh mint, and let cool for 2 minutes. Slide onto a cutting board and cut into wedges.