Asparagus Tomato Frittata


  • 8 large eggs
  • 3 tbsp extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 8 medium asparagus spears cut in 1in lengths
  • 1 cup mushrooms, chopped
  • 1/2 cup sun dried tomatoes, soaked in oil
  • 1/4 cup fresh basil, freshly chopped
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup grated parmesan cheese


  1. Preheat the oven to 350°F.

  2. In a medium-sized bowl, whisk the eggs, and stir in two tablespoons olive oil. Set aside.

  3. Over medium heat in an oven-safe 10” skillet, sauté onions in one tablespoon olive oil until softened and slightly browned. Add the asparagus, mushrooms, tomatoes, basil, onion powder, salt, and pepper. Sauté another 3 minutes.

  4. Pour in the egg mixture and mix together. Place the pan in the oven for about 15 minutes; then sprinkle parmesan cheese over the top. Bake until the egg is set in the middle and cheese is melted, about 5-10 more minutes.

  5. Remove (using an oven mitt!) from the oven. Cool for five minutes; then, using a spatula, release the frittata around the edges and under the bottom. Slice and serve.