Roasted Tomato & Asparagus Frittata

Simple, healthy recipes that work every time!

This roasted tomato and asparagus frittata is light and simple, perfect for a vegetarian brunch or as a main dish with a green salad.

Roasted Tomato & Shaved Asparagus Frittata | A Couple Cooks

This post was created in partnership with Village Farms. All opinions are our own.

Hello spring! Over here we couldn’t be more excited about sun, flowers, light, and all things spring. Every year, I’m surprised when the weather starts to turn warmer and everything, literally everything in life seems better. We can walk to the park with our son Larson, start using fresh chives from the garden, and pack up our winter parkas in favor of springtime garb. And of course, our recipes can turn from heavy winter foods to light and bright! This new roasted tomato and asparagus frittata is everything spring, contrasting the fresh goodness of asparagus with the roasty sweetness of tomatoes. Keep reading for the asparagus frittata recipe!

Related:14 Egg Recipes for Dinner

Roasted Tomato & Shaved Asparagus Frittata | A Couple Cooks
Roasted Tomato & Shaved Asparagus Frittata | A Couple Cooks

Using sustainable tomatoes

You may notice that tomatoes are not typically a springtime food. We’re huge supporters of local tomatoes, which show up around July here in Indiana. However, we’ve started to allow sustainably grown hydroponic tomatoes into our repertoire in the spring, when we’re craving tomato juiciness but local crops are months away.

The tomatoes we used in this asparagus frittata are Heavenly Villagio Marzano® from Village Farms. Village Farms’ use of hydroponics in greenhouse growing allows them to provide delicious tomatoes year-round by farming indoors using sustainable growing practices. Not only are these growing methods eco-friendly, they result in ripe, juicy flavorful tomatoes–the flavor is unlike any other grocery store tomato we’ve had. Village Farms’ growing methods use:

  • 86% less water compared to the average tomato grown outdoors.
  • 97% less land to grow the same amount of tomatoes grown outdoors.
  • Beneficial insects to control pests and stimulate healthy plant growth, instead of harmful chemicals

Related:Gluten Free Breakfast Ideas for Everyone

Roasted Tomato & Shaved Asparagus Frittata | A Couple Cooks

How to make a shaved asparagus frittata

The frittata is one of our favorite ways to make a simple brunch entree. And, you can even serve them as a simple dinner, alongside fresh bread and a salad! This roasted tomato and asparagus frittata is lovely for spring family gatherings, like an Easter brunch or Mother’s Day brunch. While you’d imagine cooking the asparagus and using the tomatoes raw, we’ve flip-flopped it! To capitalize on the fresh spring flavor of asparagus, we’ve shaved it into long ribbons. Not only is the flavor lighter than cooked asparagus, the ribbons look lovely and bright green as they decorate the asparagus frittata.

To contrast the fresh green asparagus, we’ve roasted the Heavenly Villagio Marzano® tomatoes, which develops their robust flavor into something even more complex. The bites of roasty tomatoes inside the frittata remind us of the savory goodness of pizza! To top it off, a sprinkling confetti of feta cheese adds a salty element.

Make it into brunch! Add Chocolate Banana Bread or Lemon Poppy Seed Oatmeal Pancakes

Roasted Tomato & Shaved Asparagus Frittata | A Couple Cooks

While these tomatoes are lovely raw, we loved roasting them to develop their flavor! You could use the roasted tomatoes in other ways outside of the frittata: try them as a side dish, on a Caesar salad (yum!), or inside a grilled cheese. Look for Village Farms tomatoes at your local grocery (ours has them!). For more information, go to VillageFarms.com. Happy spring!

Looking for more simple dinner ideas?

A frittata is a go to for a simple dinner: and this roasted tomato and asparagus frittata is a perfect dinner option! Here are a few more simple dinner ideas:

This recipe is…

This roasted tomato and asparagus frittata is vegetarian and gluten-free.

Roasted Tomato & Shaved Asparagus Frittata | A Couple Cooks
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Roasted Tomato & Shaved Asparagus Frittata | A Couple Cooks

Roasted Tomato & Asparagus Frittata


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)

  • Author: Sonja
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x

Description

This roasted tomato and asparagus frittata is light and simple, perfect for a vegetarian brunch or as a main dish with a green salad.


Scale

Ingredients

For the roasted tomatoes

For the asparagus frittata

  • 10 thin stalks asparagus (enough for 1 cup of ribbons)
  • 8 eggs
  • 1/2 cup feta crumbles, divided
  • 1/4 cup milk
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • 1/2 tablespoon butter

Instructions

Preheat the oven to 400F.

Slice the tomatoes in half. Line a baking sheet with parchment paper and place them on top. Drizzle the tomatoes with olive oil and sprinkle with oregano, kosher salt, and fresh ground black pepper. Roast the tomatoes 22 to 25 minutes until tender and slightly browned.

Wash the asparagus and chop off the tough ends. Lay asparagus spears on a flat surface. With a vegetable peeler, shave each spear from the from the bottom up. Remove the tips if desired. Measure out 1 cup of ribbons.

Whisk together the eggs, 1/4 cup feta cheese crumbles, milk, kosher salt, and several grinds black pepper.

In a 10-inch ovenproof skillet, melt the butter and swish around the pan to evenly coat. Pour in egg mixture and cook over medium heat for 3 to 4 minutes until the edges are set. Top with the tomatoes and asparagus ribbons, arranging them as desired, then sprinkle with the remaining 1/4 cup feta.

Place the skillet in the oven and bake 10 to 12 minutes until the center is firm. Cool for a few minutes before serving, then cut into pieces and serve warm. (You also can serve at room temperature.)


  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: French

Keywords: Asparagus Frittata, Frittata Recipe, Eggs, Main Dish, Vegetarian Dinner, Dinner Ideas, Vegetarian Dinner Ideas, Healthy Dinner Ideas

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

7 Comments

  • Reply
    sabrina
    March 18, 2018 at 10:42 pm

    I basically eat most of these ingredient (not dairy) as, a lot, as part of my slow carb thing, so this is nice change for me, thank you!

    • Reply
      Sonja
      April 16, 2018 at 9:39 pm

      Fantastic, so glad to hear it! Let us know if you give it a try!

  • Reply
    Quinn
    April 8, 2018 at 11:32 am

    I made this for my family last night with a simple arugula side salad. It was delicious!! The eggs were creamy and came out perfectly, the roasted tomatoes had amazing flavor, and the shaved asparagus made it stand out. I’m planning to make this for my mother-in-law for Mother’s Day. Thank you for this recipe!

    • Reply
      Sonja
      April 16, 2018 at 9:53 pm

      Oh we’re so very glad to hear it! This would be a perfect Mother’s Day option too. You are very welcome and thanks for making it!

  • Reply
    Sej
    November 30, 2018 at 10:36 am

    Hi Sonja – can I substitute milk with almond milk? And if yes, do I need to change the measurements? Thank you!

    • Reply
      Sonja
      November 30, 2018 at 11:49 am

      Hi Sej! Good question. We’ve tried it before but unfortunately since almond milk isn’t as creamy as normal milk, it doesn’t do as well in a frittata. However, if you’d like to try it you can feel free! Some newer almond milks have more body. But some are almost more of a water texture, which doesn’t do as well with a frittata texture. Let us know what you decide to do!

  • Reply
    Bee
    April 22, 2019 at 10:13 am

    What a great alternative for a classic frittata with all the same flavors. Frittatas remind me of spring brunches with my girlfriends. I can’t wait to make this for them.

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