asparagus and tomato frittata with sharp cheddar cheese

Asparagus and Tomato Frittata


I love frittatas. They are such an easy way to prepare eggs, especially for a crowd. When we have family or friends over for brunch, a frittata is usually on the menu. This asparagus and tomato frittata is a perfect addition to any spring brunch. And it is so easy to prepare – seriously, just watch the short video below!

Recipe serves 6.


  • 1 tablespoon butter
  • 14 eggs
  • 1 cup sharp white cheddar cheese, grated (or whatever you prefer, as long as it melts easily)
  • ½ pound asparagus, washed with ends broken off
  • 2 small tomatoes*, sliced
  • ¼ green onion, diced
  • ½ cup parmesan cheese, grated

*Note: I choose to purchase organic tomatoes. Read more on pesticides and produce.


  1. Preheat oven to 350°F
  2. Place medium size (9×11) casserole dish in oven to heat
  3. Whisk eggs until yolks and whites are just blended (over mixing will incorporate excess air and will cause your eggs to puff while baking)
  4. Stir in 1 cup of sharp white cheddar cheese
  5. Remove casserole dish from oven, coat evenly with butter
  6. Pour egg and cheese mixture into hot casserole dish
  7. Top egg mixture with asparagus
  8. Arrange tomato slices on top of asparagus
  9. Sprinkle green onions and parmesan cheese on top of frittata
  10. Bake for 25 – 30 minutes until center is firm when jiggled
  11. Cool 10 minute before serving

Nutrition information (per serving):

  • 214 calories
  • 0 g added sugar
  • 1 g fiber
  • 16 g protein
  • 285 mg sodium

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asparagus and tomato frittata,

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