Healthy Recipe: Vegetable Frittata with Roasted Asparagus & Tomatoes

Healthy Recipe: Vegetable Frittata with Roasted Asparagus & Tomatoes

Vegetable Frittata made with Olive Oil

This blog post is sponsored by the North American Olive Oil Association.

The New Year is a time when many of us resolve to improve our health through better eating habits. Incorporating olive oil into your recipes, instead of butter and other highly saturated fats, can help*.

Consider this Vegetable Frittata, which is made without any butter. It includes a wealth of vegetables to start off your day, or to celebrate on a weekend brunch. The healthy fats in the olive oil will actually improve the absorption of key nutrients**.

Vegetable Frittata with Roasted Asparagus & Tomatoes (Serves: 6)

3 Tbsp Extra Virgin Olive Oil
1 cup Cremini Mushroom (sliced)
1 tsp Garlic (minced)
2 tsp Shallot (small diced)
1 Roasted Red Pepper (peeled, deseeded and diced)
1 cup Russet Potatoes (peeled, small diced, boiled until tender, drained and chilled)
1 Tbsp Parsley (chopped)
1 Tbsp Basil (chopped)
1/4 cup Fontina Cheese
6 Large Eggs (beat with 1 Tablespoon water)
2 Tbsp + garnish – Parmesan Reggiano (grated)
6 portions – Roasted Asparagus (recipe) (four large stalks per portion)
6 portions – Roasted Tomatoes (recipe) (2 1/4 wedges per portion)

1. Beat eggs with water and then beat parmesan into the egg mixture and reserve.
2. Combine garlic, shallot, potato, roasted pepper, parsley, and basil and set aside.
3. Heat extra virgin olive oil in a 12” nonstick sauté pan over high heat.
3. Add mushrooms and sauté until they start to brown.
4. Reduce heat to medium and add the reserved vegetable mixture.
5. Sauté for about 1-1/2 minutes.
6. Season with salt and pepper to taste.
7. Add a little additional olive oil if needed then add the reserved egg mixture to the hot sauté pan.
8. Cook 2 to 3 minutes until egg cooks and sets on the bottom.
9. Transfer the sauté pan to the broiler and broil until light and fluffy and almost totally set, about 2 – 3 minutes.
10. Sprinkle fontina cheese on top of the frittata and place back under the broiler just until melted, about 2 – 3 minutes.
11. Remove to a cutting board and cut into 6 triangle servings.
12. Place one serving into the center of the plate.
13. Garnish each frittata portion with four stalks of hot roasted asparagus and two wedges of roasted tomato.
14. Sprinkle each portion with parmesan.

Lemon, Basil, Garlic Roasted Asparagus
24 Large Asparagus Stalks (snap the bottoms of individual stalks)
1/4 cup Extra Virgin Olive Oil
3 Tbsp Fresh Italian Parsley Leaves (finely sliced)
1 Lemon (zest)
1 Large Garlic Clove (minced)
Salt and Pepper

1. Preheat oven to 400 degrees.
2. Combine parsley, lemon zest, and garlic. Set aside.
3. Place asparagus on a sheet pan and drizzle with olive oil. Season with salt and pepper.
4. Spread the asparagus into one layer and roast for about 15 to 20 minutes.
5. Sprinkle with parsley mixture and place back in the oven for 3 to 5 minutes.

Roasted Tomatoes
3 Tbsp Extra Virgin Olive Oil
6 Large Roma Tomatoes (cut into ¼ wedges)
3 Fresh Thyme (Leaves only)
1/2 Garlic Clove (minced)
Salt, Pepper, Sugar

1. Preheat oven to 400 degrees.
2. Combine all ingredients gently and transfer to a sheet pan lined with baking paper.
3. Roast for about  20 minutes or until done.

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