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    Tomato Frittata


    4 Servings
    8 asparagus stalks, trimmed
    1/4 cup1% milk
    1 cupPastene Grated Parmesan Cheese
    1 can Pastene Italian Peeled Tomatoes, drained and chopped
    Pastene Grated Parmesan Cheese
    salt and pepper


    • Cook asparagus in boiling salted water until tender. Drain and chop.
    • Beat eggs together with milk and grated cheese. Season with salt and pepper.
    • Heat oil in 9-inch (22 cm) ovenproof skillet over medium-high heat. Toss asparagus in oil for 2 minutes. Add tomatoes and cook 5 minutes.
    • Add egg mixture and cook about 12 minutes. Meanwhile, preheat broiler. Place frittata in skillet under broiler until top is golden and eggs are just set.
    • Serve topped with shaved or grated Parmesan.


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