Go Back
Asparagus And Tomato Frittata

Asparagus and Tomato Baked Frittata

Erica Dinho
5 from 15 votes
Course Main Course
Cuisine International
Servings 4 servings


  • 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


  • 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.
Keyword breakfast
Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!