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Asparagus Tomato Frittata is a wonderful low-carb breakfast option featuring the delightful combination of asparagus, Havarti cheese, and dried dill. This frittata recipe is bursting with flavor and is perfect for brunch or a weekend breakfast.
Pin the Asparagus Tomato Frittata to try it later!
The inspiration for this Asparagus Tomato Frittata came from having an abundance of affordable asparagus and Havarti cheese in the fridge. This dish is a perfect way to enjoy the flavors of spring, especially with the addition of cherry tomatoes and dill. Whether you’re cooking for a small group or looking for a simple breakfast, this frittata is a delicious choice.
This flavorful frittata is also a great way to use up leftover asparagus and cherry tomatoes. Plus, any leftovers can be reheated for a quick and easy breakfast later in the week. If you love these ingredients, you’ll definitely enjoy this dish for breakfast.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- fresh asparagus
- Olive Oil (affiliate link)
- cherry tomatoes
- dried dill weed (affiliate link)
- Havarti cheese, or another white cheese that melts well
- eggs
- Spike Seasoning (affiliate link), or another all-purpose seasoning blend
- Salt to taste, preferably Vege-Sal (affiliate link)
- fresh ground black pepper to taste
- green onions
What is a frittata?
If you’ve never made a frittata, it’s essentially an unfolded omelet that is browned under the broiler once the eggs are cooked. When browning the frittata, be cautious as it can quickly go from golden brown to dark brown!
Is the Asparagus Tomato Frittata low in carbs?
This delicious frittata with asparagus, cherry tomatoes, and Havarti cheese contains only 3 net carbs per serving!
Is Havarti cheese a must in the Asparagus Tomato Frittata?
While Havarti cheese is recommended for its melting properties, you can use any white cheese that melts well as a substitute. However, the Havarti cheese adds a delicious flavor to this frittata!
Want more low-carb ideas for using asparagus?
If you’re a fan of asparagus, check out Low-Carb and Keto Asparagus Recipes for Easter or Low-Carb and Keto Asparagus Recipes for more inspiration. You can also browse through Asparagus Recipes to discover all the recipes on my site featuring asparagus.
How to make the Asparagus Tomato Frittata:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim the woody ends of the asparagus and cut it into small pieces.
- Heat olive oil in a 10-inch heavy frying pan, then add asparagus and cook 3-4 minutes.
- Add the tomatoes and dried dill weed and cook 1-2 minutes more.
- Pour the beaten egg over the asparagus/tomato mixture, then sprinkle the cheese over. (Start to preheat the broiler at this point.)
- Cover the frittata and cook on low about 8-10 minutes, or until the eggs are set and the cheese looks melted.
- Then put the frittata under the broiler and brown for a few minutes. Watch it carefully!
- Serve hot, with green onions for garnish if desired.
More Asparagus with Eggs:
Ingredients
- 8 oz. fresh asparagus, ends trimmed and cut into small pieces
- 2 tsp. olive oil (or maybe a little more, depending on your pan)
- 2/3 cup diced cherry tomatoes
- 1 tsp. dried dill weed (see notes)
- 4 oz. Havarti cheese, cut into small cubes (see notes)
- 6 eggs, beaten well
- Spike seasoning, Vege-Sal, and fresh ground black pepper to taste for seasoning eggs (see notes)
- sliced green onions for garnish (optional, but good)
Instructions
- Cut off the woody ends of the asparagus spears, then cut asparagus into pieces about 1 1/2 inches long.
- Heat oil in heavy frying pan over medium-high heat, add asparagus and cook 3-4 minutes.
- While asparagus cooks, dice the cherry tomatoes into halves (or fourths if they’re large) and dice the cheese into small pieces.
- After asparagus has cooked for 3-4 minutes, add the cherry tomatoes and dill weed (affiliate link) and cook for 1-2 minutes more.
- Break eggs into a bowl and beat well.
- When tomatoes have cooked for 2 minutes, pour eggs over, season with Spike Seasoning (affiliate link) and Vege-Sal (affiliate link) or salt, and fresh ground black pepper.
- Then sprinkle cheese over the top. (There will be some pieces of asparagus and tomatoes poking up at this point, but the frittata will puff up more as it cooks.)
- Start to preheat the broiler.
- Cover pan and cook on low heat about 8-10 minutes, or until eggs are set and the cheese is completely melted on the top.
- Put frittata under the broiler for a few minutes, checking carefully to see when it’s starting to get brown.
- When the top is browned to your liking, cut frittata into six wedges, garnish with sliced green onions, and serve hot.
Notes
Use a few tablespoons of fresh dill if you’re lucky enough to have some. You can use any type of mild white cheese that melts well. Season with salt and fresh-ground black pepper or all-purpose seasoning of your choice if you don’t have Spike.
This recipe created by Kalyn when she had cherry tomatoes and there was a good sale on asparagus at the market!
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 180Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 235mgSodium 322mgCarbohydrates 4gFiber 1gSugar 1gProtein 13g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
