Asparagus and Tomato Frittata

Packed with veggies, this tasty frittata can be cut into bite-size portions and served as an appetiser or cut into generous wedges and served with a lovely fresh salad as a nourishing main meal. It also makes a hearty sandwich filling.

			  Asparagus and Tomato Frittata

Serves: 4-6

Cooking time: 35 minutes


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 bunches asparagus, woody ends removed
  • 1 cup (about 150g) semi-dried tomatoes, drained and chopped
  • 8 eggs, beaten
  • Salt and pepper to taste
  • 1 cup grated cheese
To serve:
  • Semi-dried tomato pesto or relish
  • Crusty bread


  1. Preheat oven to 180ºC. Brush a 20 x 30 cm baking tin with 1 teaspoon of the olive oil. Heat a frying pan over medium heat, add remaining oil and stir-fry onion for 2-3 minutes.
  2. Arrange asparagus spears on bottom of tin, top with onions, semi-dried tomatoes and cheese. Combine eggs with a little salt and pepper and pour mixture over.
  3. Bake until set and lightly browned, about 30 minutes. Allow to rest for 10 minutes before slicing.
  4. Cut into small squares for a starter or snack, or cut into wedges for a light meal.


  • For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.

Recipe provided by the Australian Asparagus Council.

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