This Italian-style vegetable frittata with asparagus, cherry tomatoes, mozzarella, and Parmesan is colorful, protein-packed, and ready in just 15 minutes. Fully customizable with whatever veggies you have on hand, it's perfect for breakfast, brunch, or a light dinner with crusty bread and a salad!
Ciao! I LOVE all things Italian, especially the food. And one of my favorite Italian foods is the simple and easy dish called frittata.
If you are after an easy, healthy, and somewhat decadently cheesy dish, then do I have a great recipe for you!
Let me introduce you to my Healthy Vegetable Frittata With Asparagus recipe!
What Is A Frittata?
A frittata is a dish made with eggs and other ingredients like vegetables, meats, and/or cheese. Per Wikipedia, frittata comes from the Italian word friggere and roughly means "fried."
Think of a frittata as something like a crustless quiche, or an open faced omelette. But unlike those dishes, a frittata is not like the French quiche, which is only baked. It's also not folded over, as an omelette would be.
Instead, a frittata starts out being partially cooked on your stove in a pan or skillet, and is then transferred to your oven, where it is finished cooking.
Why You Will LOVE This Recipe!
You are going to LOVE this delicious vegetable frittata recipe because:
- This recipe is super easy and uses fresh veggies and yummy Italian cheeses!
- Your whole family will love the great flavor of this delicious frittata!
- It's quick to make! 5 minutes of prep followed by cooking time of only 10 minutes!
- Enjoy this as an easy breakfast or any time of day!
- Even though I've used asparagus and cherry tomatoes, you can customize this with different veggies such as bell peppers. It's also great for using up leftover veggies that you may have to help minimize food waste
I hope you're EXCITED to make this healthy vegetable frittata recipe! Now let me show you the simple ingredients you will need!
🥘 Ingredients
Here are the fresh ingredients that you will need for this easy frittata recipe:
- 5 whole eggs (large)
- Asparagus
- Cherry tomatoes
- Olive oil
- Mozzarella cheese ball or log (thinly sliced)
- Parmesan cheese
- Salt
- Black pepper
- Water - could sub heavy cream or whole milk if you like
These ingredients are easily found at most grocery stores, and you may already have many of these at the ready in your fridge and pantry!
🍽 Equipment
There are a few pieces of equipment that I will recommend you use for the best results when making this easy recipe.
- A 9" or 10" ovenproof skillet or pan; I used a 10" Tramontina nonstick pan, and highly recommend this wonderful pan which is safe to a 400 f oven; you can also use a well seasoned cast iron skillet
- Large pot - for parboiling the asparagus
- Colander - for draining the asparagus
- Medium bowl and whisk- for whisking the eggs
- Wooden spoon or silicone spoon
🔪 Instructions
Begin by preheating your oven to 375F.
Prepare your asparagus by snapping off the wooden bottom part of the stalk. Discard the woody part, and cut the top tender part into 1" - 1.5" pieces.
Bring a large pot of salted water to the boil. Cook the asparagus pieces for 3 minutes in boiling water and then drain in a colander.
Run cold water over the asparagus, which will stop them cooking.
Dry the pieces of asparagus using paper towels and set aside for now.
Whisk eggs, salt, black pepper, and water in a medium bowl.
Place your nonstick pan or cast-iron skillet on a medium heat. Add the olive oil, and once it is hot add the whisked egg mixture.
Once egg is starting to set around the edges, using a wooden spoon, gently lift an edge of the egg, and let the runny part run underneath so that it too can cook. Keep repeating this around the pan until the egg has cooked about halfway.
Now add the asparagus, cherry tomatoes, mozzarella cheese, and Parmesan cheese to the halfway cooked egg.
Place the pan in your preheated 375F oven, and cook for around 3-5 minutes until the egg has set and the cheese has melted.
Your glorious and perfect frittata is now ready to serve!
Suggestions For Serving
To serve, cut into wedges. I like to cut mine into 4 wedges and serve 2 individual slices per person.
You can serve this hot, or at room temperature.
This frittata is wonderful served with some crusty bread and a side salad for a light lunch or dinner.
It's also a perfect breakfast and great for brunch, perhaps paired with some fresh fruit such as strawberries or blueberries.
Quick, easy, and delicious, I hope you'll enjoy this easy vegetable frittata recipe time and time again!
FAQ
Store any leftovers in an airtight container in your refrigerator, and enjoy within 2-3 days.
This recipe uses mozzarella and Parmesan cheeses. However, you could also use goat cheese or shredded cheddar cheese if you like!
The beauty of this recipe is that it is fully customizable! You can use whatever leftover vegetables that you may have. Some other ingredients to consider are fresh herbs, red onion, red bell pepper, green onions, and baby spinach.
Some Other Great Recipes You May Enjoy!
Here are some other great egg based recipes you may enjoy:
- Incredible and Easy Greek Omelette!
- New Orleans Eggs Sardou
- Thomas English Muffins and Eggs Benedict
Join Me On A Fun Food Journey!
Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.
Cheers!
Grace
Easy Healthy Vegetable Frittata With Asparagus Recipe
Equipment
- 1 10" nonstick frying pan use a 9" or 10" pan for this recipe - I highly recommend Tramontina; the pan needs to be suitable for use in a 375F oven; you can also use a well seasoned cast iron skillet
- 1 large pot for boiling the asparagus
- colander
- Medium bowl for whisking the eggs
- whisk
- wooden spoon or silicone spoon
Ingredients
- 5 large eggs I recommend Pasture Raised eggs
- 1 cup asparagus woody end removed, and tender part cut into 1" - 1.5" pieces
- ⅓ cup cherry tomatoes cut in half lengthwise
- ⅓ cup mozzarella cheese use a ball or a log, and cut into very thin slices
- 2 tablespoon Parmesan cheese grated
- ½ teaspoon salt
- ⅛ teaspoon black pepper plus extra freshly cracked black pepper added at the end of cooking
- 1 tablespoon olive oil
- 1 tablespoon water could sub heavy cream or whole milk if you like
Instructions
- Begin by preheating your oven to 375F. Prepare your asparagus by snapping off the wooden bottom part of the stalk. Discard the woody part, and cut the top tender part into 1" - 1.5" pieces. Bring a large pot of salted water to the boil. Cook the asparagus pieces for 3 minutes in boiling water and then drain in a colander. Run cold water over the asparagus, which will stop them cooking. Dry the pieces of asparagus using paper towels and set aside for now.
- Whisk eggs, salt, black pepper, and water in a medium bowl.
- Place your nonstick pan on a medium heat. Add the olive oil, and once it is hot add the whisked egg mixture.
- Once egg is starting to set around the edges, using a wooden spoon, gently lift an edge of the egg, and let the runny part run underneath so that it too can cook. Keep repeating this around the pan until the egg has cooked about halfway.
- Now add the asparagus, cherry tomatoes, mozzarella cheese, and Parmesan cheese to the halfway cooked egg.
- Place the pan in your preheated 375F oven, and cook for around 3-5 minutes until the egg has set and the cheese has melted.
- Cut into 4 wedges for serving and enjoy!
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