asparagus and tomato frittata with sharp cheddar cheese

Asparagus and Tomato Frittata

Packed with protein and veggies, frittatas are a healthy and delicious anytime meal.  This basic frittata recipe can be customized with any vegetables you happen to have on hand, though it is especially delicious with asparagus and tomatoes.

Frittatas are an easy make-ahead meal!

Frittatas are the perfect make-ahead meal for a brunch, or as part of your weekly meal prep.  And leftover frittata is a delicious, quick and filling breakfasts.

Recipe serves 6.

Asparagus and Tomato Frittata

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 6 servings

Calories per serving: 286

Asparagus and Tomato Frittata


  • 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


  1. Preheat oven to 350°F
  2. Place medium size (9x11) 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

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

Nutrition information (per serving):

  • 286 calories
  • 0 g added sugar
  • 1 g fiber
  • 21 g protein
  • 380 mg sodium

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  1. This is a great basic recipe. Frittatas are great as breakfast, lunch, or dinner, which is so awesome. Love the asparagus in this frittata.

    • Frittatas are one of my favorite meatless easy meals – and I love to use any veggies in the fridge (or from the garden) that need to be used up. This recipe can be easily adapted for a veggie on hand. The more the better!

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