Roasted Tomato & Shaved Asparagus Frittata

In Breakfast & Brunch Recipes/ Healthy Dinner Recipes/ Recipes

Roasted Tomato & Shaved Asparagus Frittata | A Couple Cooks

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 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 frittata is everything spring, contrasting the fresh goodness of asparagus with the roasty sweetness of 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.

Roasted Tomato & Shaved Asparagus Frittata | A Couple Cooks

Roasted Tomato & Shaved Asparagus Frittata | A Couple Cooks

The tomatoes we used here 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

Roasted Tomato & Shaved Asparagus Frittata | A Couple Cooks

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 & 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 top of the 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, which adds a salty element.

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 Happy spring!

This recipe is…

Vegetarian and gluten-free.

Roasted Tomato & Shaved Asparagus Frittata | A Couple Cooks

Roasted Tomato & Shaved Asparagus Frittata

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


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


For the roasted tomatoes

For the 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


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.)

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.


  • Reply
    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
      April 16, 2018 at 9:39 pm

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

  • Reply
    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
      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!

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