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    My Colombian Recipes » Recipes » Breakfast and Brunch » Asparagus And Tomato Baked Frittata

    Asparagus and Tomato Baked Frittata

    Mar 30, 2010 · Modified: Aug 30, 2022 by Erica Dinho · 15 Comments

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    Asparagus And Tomato FrittataPin

    Asparagus and Tomato Baked Frittata

    Erica Dinho
    5 from 15 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine International
    Servings 4 servings
    Calories 320 kcal

    Ingredients
     

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • ¼ cup chopped onions
    • 1 garlic clove finely chopped
    • 6 large beaten eggs
    • ¼ cup heavy cream
    • 2 tablespoons all purpose flour
    • 12 asparagus cut into pieces
    • salt and pepper
    • ½ cup cheddar cheese
    • ¼ cup parmesan cheese plus more for topping
    • 2 tablespoons bread crumbs
    • 2 medium tomatoes sliced
    • ½ teaspoon oregano

    Instructions
     

    • 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.

    Nutrition

    Calories: 320kcalCarbohydrates: 14gProtein: 17gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 281mgSodium: 336mgPotassium: 404mgFiber: 2gSugar: 4gVitamin A: 1651IUVitamin C: 12mgCalcium: 260mgIron: 3mg
    Keyword breakfast
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Asparagus and Tomato FrittataPin

    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!

    More Side Dishes Recipes

    Patacones Con Camarón Y Aguacate (Fried Green Plantain With Shrimp And Avocado)Arroz Blanco (Colombian-Style White Rice)Colombian-Style Wrapped Corn Cakes (Envueltos De Chocolo)Yuca Gratin (Yuca Gratinada)Cucumber And Feta Salad (Ensalada De Pepino Y Feta)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Carla

      March 30, 2010 at 9:41 am

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

      Reply
    2. Lyndsey

      March 30, 2010 at 9:55 am

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

      Reply
    3. Ann

      March 30, 2010 at 10:42 am

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

      Reply
    4. Sarah Naveen

      March 30, 2010 at 4:08 pm

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

      Reply
    5. ruth

      March 30, 2010 at 4:41 pm

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

      Reply
    6. Erica

      March 30, 2010 at 7:28 pm

      5 stars
      Thank you guys!

      Reply
    7. Chris

      March 30, 2010 at 7:47 pm

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

      Reply
    8. Joy

      March 30, 2010 at 7:54 pm

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

      Reply
    9. grace

      March 31, 2010 at 5:35 am

      5 stars
      i love frittatas--they're pretty much omelets without the hassle! yours looks absolutely lovely--the tomato slices on top are so attractive!

      Reply
    10. Amy @ cookbookmaniac

      March 31, 2010 at 6:59 am

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

      Reply
    11. Joanne

      March 31, 2010 at 7:04 am

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

      Reply
    12. Erica

      March 31, 2010 at 9:23 am

      5 stars
      Thank you everyone for the wonderful comments!

      Reply
    13. Angie

      March 31, 2010 at 12:26 pm

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

      Reply
    14. Maria

      April 01, 2010 at 10:45 am

      5 stars
      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.

      Reply
    15. susan

      April 24, 2011 at 6:24 pm

      5 stars
      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.

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

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