Gluten Free/ Low Carb/ Main Dishes/ Vegetarian

Asparagus & Tomato Frittata

asparagus frittata

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Serve this colourful asparagus and tomato frittata for brunch, breakfast or lunch.   It makes the perfect Springtime weekend breakfast.

I think the cherry tomatoes lift this asparagus frittata and gives it a little bit more flavour.  It’s light, fresh and full of flavour.   Although I used Parmesan cheese you could substitute it with Feta or Emmental cheese

A vegetable frittata is one of my favourite easy dishes as it is as versatile as throwing vegetables in a pan, adding eggs and (or) cheese and you have yourself a hearty egg dish.  Serve with a side salad and you have a lunch!  Frittatas are also handy at the end of the month a day or so before pay day when the fridge is looking a bit scarce!  Or when the Chief Taster is on his way home, I’ve been too busy to think about dinner and can hear his stomach roar from the other side of the island.   Quick, tasty and hearty.  The frittata, not the Chief Taster…

tomato and asparagus frittata

What’s the difference between a Frittata and a crustless quiche?

They may look the same, but a frittata does differ from a crustless quiche.  A quiche is cooked with cream whereas a frittata is a thick, solid omelette.  A quiche is baked in the oven and a frittata is initially cooked on the stovetop, then finished in the oven or until the grill.

asparagus frittata

Although I par boil the asparagus for this frittata, you could grill or stir fry it for extra flavour.  Or even use any left over roasted asparagus you have.   Is left over roasted asparagus a thing?

Other Frittata Recipes

Roasted asparagus red pepper frittata

Pizza frittata

Cauliflower, spinach & blue cheese frittata

Zucchini, dill & feta frittata

Asparagus Tomato Frittata

An easy asparagus frittata for a colourful lunch or breakfast
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Course: Breakfast, Lunch
Cuisine: American
Keyword: Asparagus recipes, easy breakfast
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 192kcal
Author: Angela Coleby


  • 250 grams asparagus trimmed
  • 8 cherry tomatoes cut in half
  • 2 spring onions chopped
  • 6 eggs
  • 4 tablespoons Parmesan cheese grated
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  • Cook the asparagus in boiling water for about 5-8 minutes until tender.  Drain and pat dry.
  • Heat the olive oil in a large frying pan and add the spring onions, asparagus and cherry tomatoes. Cook for about 1 minute.
  • Beat the eggs and season to taste. Add the Parmesan cheese and blend well.
  • Add the egg mixture to the pan and cook for about 5 – 8 minutes until the bottom of the frittata is firm and the top nearly set.
  • Place under a grill and cook for 2 -3 minutes until the top is golden brown and set.


Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1quarter | Calories: 192kcal | Carbohydrates: 3.8g | Protein: 12g | Fat: 15g | Fiber: 1.4g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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