Vegetable Frittata with Roasted Asparagus and Tomatoes Recipe

Today I’ve got a great and hear healthy recipe to share for a vegetable frittata with roasted asparagus and tomatoes. This is actually a vegetarian dish but I promise if you serve this to meat eaters they will not complain. A frittata is an egg dish, kind of like a crustless quiche. You can really put anything you like into them, but I adore this recipe with all of the veggies inside the actual frittata and the asparagus and tomatoes served on the side along with it. This would be great for a brunch, lunch, or dinner for just your family but it is even very elegant to serve to guests.

This recipe is from the North American Olive Oil Association. Out of the most common oils used for cooking in North America, olive oil contains the most monounsaturated fat, which is widely recognized for its potential role in reducing the risk of coronary heart disease. Starting this year be sure to watch for the new American Heart Association’s Heart Check-Mark to alert you to olive oil’s heart-healthy benefits.

 

As I said, you can put all kinds of things in a frittata and that also means you can adjust this recipe to suit your own likes. For instance, the frittata contains mushrooms but you can leave those out and maybe add more peppers or other veggie to take their place. For the asparagus, the original recipe calls for large stalks of asparagus, but I personally prefer the skinny asparagus. If you like the thinner pieces as well you will just want to adjust the time of roasting a bit since it will not take as long and you might want more than 24 pieces since they are so much smaller.

Is this a recipe you will try? What changes, if any, would you make?

Robyn

 

 

Vegetable Frittata with Roasted Asparagus and Tomatoes

Serves 6
Dietary Vegetarian
Website North American Olive Oil Association

Ingredients

Vegetable Frittata

  • 6 Large eggs
  • 1 tablespoon water
  • 2 tablespoons Parmesan cheese, grated, plus more for garnish
  • 1 teaspoon garlic, minced
  • 2 teaspoons shallots, small dice
  • 1 cup russet potatoes, peeled, small diced, boiled until tender, drained and chilled
  • 1 Medium roasted red pepper, peeled, deseeded and diced
  • 1 tablespoon parsley, chopped
  • 1 tablespoon basil, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 cup cremini mushrooms, sliced
  • salt and pepper, to taste
  • 1/4 cup fontina cheese
  • Lemon, Basil and Garlic Roasted Asparagus (recipe below)
  • Roasted Tomatoes (recipe below)

Roasted Asparagus

  • 3 tablespoons Italian parsley, finely sliced
  • 1 Medium lemon, zested
  • 1 Large garlic clove, minced
  • 24 Large asparagus stalks, bottoms removed
  • 1/4 cup extra-virgin olive oil
  • salt and pepper, to taste

Roasted Tomatoes

  • 3 tablespoons extra-virgin olive oil
  • 6 Large Roma tomatoes, quartered
  • 3 leaves fresh thyme
  • 1 clove garlic, minced
  • sugar, to taste
  • salt and pepper, to taste

Directions

Vegetable Frittata
Beat eggs with water, then beat Parmesan into egg mixture and reserve.

Combine garlic, shallots, potato, pepper, parsley and basil, and set aside. Heat extra-virgin olive oil in 12-inch non-stick saute pan over high heat. Add mushrooms and saute until they start to brown. Reduce heat to medium and add reserved vegetable mixture. Saute for about 1 1/2 minutes. Season with salt and pepper, to taste. Add additional olive oil, if needed, then add reserved egg mixture to hot saute pan.

Cook 2-3 minutes until egg cooks and sets on bottom. Transfer saute pan to broiler and broil until light and fluffy, and almost totally set, about 2-3 minutes. Sprinkle fontina cheese on top of frittata and place back under broiler until melted, about 2-3 minutes. Remove to cutting board and cut into six triangle servings. Place one serving in center of plate. Garnish each portion with four stalks of Lemon, Basil and Garlic Roasted Asparagus and two wedges of Roasted Tomato. Sprinkle each portion with Parmesan.
Roasted Asparagus
Heat oven to 400 F.

Combine parsley, lemon zest and garlic. Set aside.

Place asparagus on sheet pan in one layer and drizzle with olive oil. Season with salt and pepper. Roast 15-20 minutes. Sprinkle with parsley mixture and place back in oven for 3-5 minutes.
Roasted Tomatoes
Heat oven to 400 F.

Combine all ingredients in bowl and transfer to sheet pan lined with baking paper. Roast for about 20 minutes, or until done.

*Heart-Check Certification does not apply to recipes.
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Source: North American Olive Oil Association