This Roasted Tomato and Asparagus Frittata is light and easy! It’s perfect for brunch or dinner with a green salad.
This position was created in collaboration with farms in the village. All opinions are ours.
Hello Spring! Every year I’m surprised when the weather gets warmer and everything, literally everything in life seems better. We can go to the park, eat fresh chives from the garden and pack our winter parkas. And of course, our recipes can range from heavy winter dishes to light and bright! This Roasted Tomato and Asparagus Frittata is spring-breaking! It plays on the contrast of fresh asparagus and the roasted sweetness of tomatoes.
Want a mini version? Try our vegetarian mini frittatas!
To do what The Asparagus frittata?
This frittata is one of our favorite ways to make an easy brunch entree. Or serve it up as a simple dinner accompanied by fresh bread and a salad! And this roasted tomato and asparagus frittata: well, it’s become one of ours favourites. Why? There are so many flavors here!
- He uses freshly grated asparagus. If you’re imagining cooking the asparagus and using the raw tomatoes, we’ve done the flip flop! To bring out the fresh, spring-like taste of the asparagus, cut them into long ribbons. Not only is the flavor fresher than cooked asparagus, but the ribbons are gorgeous and bright green as they adorn this asparagus frittata!
- There are also delicious roasted tomatoes. To contrast the fresh green asparagus, we’ve roasted heavenly Villagio Marzano® tomatoes, which develop their robust flavor into something even more complex. The bites of roasted tomatoes in the frittata remind us of the savory goodness of pizza!
- And then of course a pinch of feta. To top it off, a sprinkling of feta cheese confetti adds a salty element. But put all of this together and everyone at the table will say a hearty wow! We guarantee it.
How to chop asparagus
Wait: we ask you to shave Asparagus for the frittata? Yes, chopped raw asparagus is one of the best ways to eat it! If you use a vegetable peeler on these green vegetables, you will get beautiful sprigs that have a very fresh taste. (See, for example, this asparagus salad.) Here are some tips on how to make it:
- Place the asparagus tip on a cutting board. Asparagus will bend under the weight of a peeler, so don’t hold it up! Instead, place it on a cutting board.
- Shave from tip to root. Using a vegetable peeler, slice each speargun apart point on the base. Orientation is important, otherwise the asparagus can come loose. It takes a little practice, but it’s easy once you get the hang of it!
How to roast tomatoes
While these tomatoes are delicious raw, we loved roasting them to develop their flavor for this Asparagus Frittata! Roasted tomatoes can be used in other ways besides frittata: try them on the side, on top of a Caesar salad (delicious!) or in grilled cheese. Here are the basic steps:
- Halve the tomatoes and mix with olive oil and salt. Add a little oregano for an Italian twist (we did).
- Roast at 400 degrees Fahrenheit for about 25 minutesuntil soft and lightly browned.
A note on sustainable tomatoes
You may find that tomatoes are generally not a spring food. We’re big supporters of local tomatoes, which appear here in Indiana in July. However, we have started to add sustainably grown hydroponic tomatoes to our spring repertoire, when we crave tomato juice but local harvest is months away.
The tomatoes we used in this Asparagus Frittata are Heavenly Villagio Marzano® from Village Farms. Village Farms’ use of hydroponics in greenhouse cultivation allows them to offer delicious tomatoes all year round by growing indoors using sustainable farming practices. Not only are these growing methods environmentally friendly, they yield ripe, juicy, flavorful tomatoes – the taste is unlike any other supermarket tomato we’ve had. Village Farms farming methods use:
- 86% less water compared to the average for tomatoes grown outdoors.
- 97% less area to grow the same amount of tomatoes outdoors.
- Useful insects to control pests and stimulate healthy plant growth instead of harmful chemicals
Look for Village Farms tomatoes at your local grocery store (ours has them!). Visit VillageFarms.com for more information.
Looking for simpler dinner ideas?
A frittata is a must for an easy dinner: and this Roasted Tomato Asparagus Frittata is a perfect dinner choice! Here are some simpler dinner ideas:
This Asparagus Frittata Recipe is…
Vegetarian and gluten free.
The description
This Roasted Tomato and Asparagus Frittata is light and easy! It’s perfect for brunch or dinner with a green salad.
For the roasted tomatoes
For the asparagus frittata
- ten thin asparagus spears (enough for 1 cup ribbons)
- 8th eggs
- ½ cup the feta falls apart Splits
- ¼ cup milk
- ½ teaspoon kosher salt
- Freshly ground black pepper
- ½ tbsp butter
- Preheat the oven to 400F.
- Halve the tomatoes. Line a baking sheet with parchment paper and place on it. Drizzle tomatoes with olive oil and sprinkle with oregano, kosher salt, and freshly ground black pepper. Roast the tomatoes for 22 to 25 minutes until soft and lightly browned.
- Wash the asparagus and cut off the tough ends. Place the asparagus tips on a flat surface. Using a vegetable peeler, shave each skewer from bottom to top. Remove spikes if desired. Measure out 1 cup of ribbons.
- Whisk together eggs, ¼ cup crumbled feta cheese, milk, kosher salt, and some black peppercorns.
- In a 10-inch ovenproof skillet, melt the butter and stir the pan to coat evenly. Pour in the egg mixture and cook over medium-high heat until edges are set, 3-4 minutes.
- Top with tomatoes and asparagus strips, dress as desired, then sprinkle with remaining ¼ cup feta.
- Place pan in oven and bake 10 to 12 minutes until center is set. Allow to cool for a few minutes before serving, then cut into wedges and serve hot. (You can also serve at room temperature.)
- Category: main course
- Method: Cook
- Kitchen: French
Keywords: Asparagus Frittata, Frittata Recipe, Eggs, Main Course, Vegetarian Dinner, Healthy Dinner Ideas
