Vegetable Frittata


8 asparagus stalks, trimmed
7 eggs, beaten
¼ cup 1% milk
1 cup Pastene Grated Parmesan Cheese, plus more for topping
⅛ cup Pastene Extra Virgin Olive Oil
1 10 oz can Pastene Small Whole Cherry Tomatoes, drained
1 cup spinach, tightly packed
salt and pepper to taste


  • Preheat oven to 350° F.
  • Bring a large pot of salted water to a boil and cook blanch asparagus until bright green and tender, 2-3 minutes. Drain and chop into 1″ pieces.
  • Whisk eggs together with salt, pepper, milk and cheese
  • Heat oil in an ovenproof skillet over medium-high heat. Toss asparagus in oil for 2 minutes. Add tomatoes and cook  for an additional 2 to 3 minutes.
  • Add egg mixture and spinach to skillet and cook for 6 to 8 minutes until the bottom is set.. Bake in the oven for 10 to 12 minutes and cook until top is golden brown and eggs are set.
  • Serve topped additional grated parmesan cheese.

Product Used

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