Asparagus Frittata

By on November 13, 2011

frittata1 Asparagus Frittata



  • 2 Tbls of extra virgin olive oil
  • 1 Tbls of butter
  • 15 asparagus spears, cut into pieces
  • 1 yellow onions, diced
  • 1 green bell pepper, diced
  • 1 medium white potato, diced
  • 10 cherry tomatoes, sliced in half
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 6 large eggs
  • 1/4 cup of milk
  • 1/4 cup of fresh grated Romano cheese
  • 9 inch springform pan
  • Cooking sprayPREPARATION


  • Preheat the oven to 350 degrees
  • Heat the oil in a large frying pan.
  • Stir in the asparagus, onions, peppers and potatoes.
  • Cover and cook stirring on occasion until the vegetables are tender and the potatoes are slightly browned.
  • Season with salt and pepper
  • In a large bowl whish together the eggs, milk and cheese.
  • Spray the springform pan with the cooking spray and cover the bottom with aluminum foil.
  • Place the pan on a cookie tray.
  • Add the vegetable mixture to the springform pan.
  • Stir in the egg mixture and bake for approximately 40 minutes until the center is firm.
  • When finished run a knife around the edge of the pan and release the sides.Serves 2 to 4 people