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Tomato Frittata


Serves 4
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
1/2 cupspinach


  • 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 spinach on top of the frittata and put frittata in a skillet under broiler until top is golden and eggs are just set.
  • Serve topped with shaved or grated Parmesan.


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