This is one of those easy Sunday morning meals -- a seasonal plate to take back to bed with a copy of The New Yorker. If you like dairy in your frittata, you can add cheese-- I prefer it without. I like to serve it alongside a lovely pea shoot salad, topped with a generous dollop of good quality harissa. But creme fraiche, goat cheese, or even salsa are all welcome here. <br /> <br />And feel free to substitute other vegetables or herbs for the ones listed here. Despite its claim to spring and fresh vegetables, it's kind of a pantry meal even if you don't have access to fresh produce. Frozen sweet peas taste sweeter, in my opinion, so if you only have frozen peas, use frozen peas. If you don't have fresh herbs, try dried oregano or herbes de provence. (And frozen asparagus or frozen green beans are decent substitutes for fresh asparagus but fresh asparagus is everywhere right now). The lemon zest is my secret ingredient and it makes the whole thing shine -- please don't leave it out.

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