Cilantro Frittata with Pea Shoots & Feta

Beat eggs in a bowl with 3 tablespoons of the cilantro, salt and pepper. Set aside.

Melt 1½ tablespoons of the butter over medium-high flame in 9- or 10-inch nonstick skillet. When butter begins to foam, add onions and cook a minute or two. Add pea shoots; cook, stirring often, until greens wilt, 2 to 4 minutes.

Reduce heat to medium-low and stir in another tablespoon of butter. Stir in eggs, cover pan and cook until the eggs are mostly set, 8 to 10 minutes. (The top will still look a little wet at this point.)

Use a rubber spatula to shape and smooth outer edges of frittata to form an attractive round. Slide spatula underneath the frittata to loosen it. Carefully glide frittata onto a platter, guiding it with the spatula.

Add remaining ½ tablespoon butter to pan. Wearing oven mitts, invert the hot pan over the top of the frittata (don’t worry; the melted butter will drip onto the frittata). Grasp the pan-platter construction with both hands to hold it together and then flip it upside down. The frittata will now be back in the pan on its second side. Sprinkle with feta and return it to the heat for a moment or two to finish cooking.

To serve, loosen frittata from the pan and slide it back onto the platter. Sprinkle with remaining cilantro. Serve it hot, warm or at room temperature.