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Asparagus and Sundried Tomato Frittata

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Asparagus and Sun Dried Tomato Fritata

Serve this asparagus and tomato frittata immediately. Or slice in wedges, cool, and wrap for a week's worth of breakfast on-the-go.

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  • 4Servings


  • 2 teaspoons extra virgin olive oil
  • 1 small onion, finely chopped
  • ½ teaspoon kosher salt
  • 1 pound asparagus, cut into 1-inch pieces
  • ¼ cup sundried tomatoes, chopped
  • 6 large eggs, slightly beaten
  • 1 cup shredded cheese, such as Swiss or Gruyère


1. Preheat oven to 450°F. 

2. Heat oil in a large ovenproof sauté pan over medium high heat. Add onions and salt; cook stirring frequently until onions are soft. Add asparagus and tomatoes; cook 5 minutes more, until veggies become tender. 

2. In a medium bowl, beat eggs. Mix in cheese, then pour egg mixture over asparagus and allow to set for 1 minute. Bake in 450°F oven. 

4. Cook for 10 minutes, until completely set. Cut into wedges and serve immediately.

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