Vegetable Frittata


Serves 4
8 asparagus stalks, trimmed
7eggs, beaten
¼ cup1% milk
1 cupPastene Grated Parmesan Cheese, plus more for topping
⅛ cupPastene Extra Virgin Olive Oil
110 oz can Pastene Small Whole Cherry Tomatoes, drained
1 cupspinach, tightly packed
salt and pepper to taste


Prep time: 5 minutes | Cook time: 35 minutes

  • Preheat oven to 350° F.
  • Cook asparagus in boiling salted water until bright green and tender, 1 to 3 minutes. Drain and chop into 1″ pieces.
  • Whisk eggs together with milk and cheese.
  • Heat oil in an ovenproof skillet over medium-high heat. Toss asparagus in oil for 2 minutes. Add tomatoes and cook 5 minutes.
  • Add egg mixture and spinach to skillet and cook for 12 minutes. Bake frittata in the oven for 12 minutes and cook until top is golden brown.
  • Serve topped with salt and pepper and additional grated Parmesan cheese.


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