Asparagus and Tomato Baked Frittata

by Erica Dinho on March 30, 2010

Asparagus and Tomato Frittata

Asparagus and Tomato Frittata…simple, seasonal and absolutely delicious.

Asparagus are in season so, they are cheaper and fresh! This a tasty and wonderful vegetarian breakfast or lunch dish. Try it!

When you are buying asparagus, look for firm stalks. The cut end should look freshly cut and not too dried out. The length of the stalks should be all or mostly green. And, cook the asparagus as soon as possible after you buy them.

Buen provecho!

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Ingredients

(4 servings)

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup chopped onions
  • 1 garlic clove finely chopped
  • 6 large beaten eggs
  • 1/4 cup heavy cream
  • 2 tablespoons all purpose flour
  • 12 asparagus, cut into pieces
  • salt and pepper
  • 1/2 cup cheddar cheese
  • 1/4 cup parmesan cheese, plus more for topping
  • 2 tablespoons bread crumbs
  • 2 medium tomatoes, sliced
  • 1/2 teaspoon oregano

Directions

Preheat the oven to 400F.

Melt the butter and olive oil in a medium skillet over medium heat. Add the onions and cook for about 6 minutes or until golden brown. Add the garlic and cook for 2 minutes more, stirring occasionally.

Place the cooked onion and garlic in a medium bowl, add the heavy cream, eggs, flour, asparagus, cheddar cheese, parmesan cheese and mix well. Season with salt and pepper.

In a small bowl mix the bread crumbs, parmesan cheese and oregano and set aside.

Pour the mixture into a greased individual oven proof dish. Top with the sliced tomatoes, sprinkle with bread crumbs mixture and bake for about 30 minutes or until set.

Serve warm.

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{ 15 comments… read them below or add one }

1 Carla March 30, 2010 at 9:41 AM

Spring veggies, yay. Spring asparagus, yum. Beautifully done! I could pair asparagus with anything and be very happy.

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2 Lyndsey March 30, 2010 at 9:55 AM

I’m making this one! I have some asparagus in the fridge now. I love using it with eggs too. Beautiful dish!

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3 Ann March 30, 2010 at 10:42 AM

Sure it on my to do list now, looks fab! and tempting. Lovely picture too.

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4 Sarah Naveen March 30, 2010 at 4:08 PM

Awesome!!! loved the recipe..gotta try this..yummy!!

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5 ruth March 30, 2010 at 4:41 PM

You really are so talented!! Looks and sounds delicious!!! Gonna get me some asparagus asap!!

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6 Erica March 30, 2010 at 7:28 PM

Thank you guys!

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7 Chris March 30, 2010 at 7:47 PM

You’re awesome, Erica! Every dish you make just sounds and looks perfect. This frittata seems amazing.

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8 Joy March 30, 2010 at 7:54 PM

Stunning combination, presentation, and no doubt at all about the stunning taste and aroma!

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9 grace March 31, 2010 at 5:35 AM

i love frittatas–they’re pretty much omelets without the hassle! yours looks absolutely lovely–the tomato slices on top are so attractive!

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10 Amy @ cookbookmaniac March 31, 2010 at 6:59 AM

Ooh, this looks like something I can easily throw together with scraps from the fridge. That photo also makes it look super yummy.

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11 Joanne March 31, 2010 at 7:04 AM

Asparagus and eggs – what a classic combination! This looks delicious. The perfect way to enjoy one of my favorite spring veggies.

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12 Erica March 31, 2010 at 9:23 AM

Thank you everyone for the wonderful comments!

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13 Angie March 31, 2010 at 12:26 PM

Love frittatas, especially with asparagus, I will have to try the toomato with asparagus version, yummy!

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14 Maria April 1, 2010 at 10:45 AM

I can’t tell you how good that looks! I adore frittatas and this one is perfect for so many things … brunch, lunch or even a light dinner.

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15 susan April 24, 2011 at 6:24 PM

I made this frittata for Easter brunch. Everyone loved it. It was easy and delicious. I baked it in a ceramic pie plate so it went from oven to table. I really like the fact that you do not pre-cook the asparagus; it comes out a little crunchy and not soft and over cooked. I will definitely make it again.

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