Spring Roasted Tomato & Shaved Asparagus Frittata

Roasted Heavenly Villagio Marzano® Tomatoes & Shaved Asparagus Frittata
Recipe type: Vegetarian & Gluten-Free
Prep time: 
Cook time: 
Total time: 
Yields: 6 servings
  • Roasted Tomatoes
  • 1 cup Village Farms heavenly villagio marzano® tomatoes
  • Olive oil
  • Dried oregano
  • Kosher salt
  • Fresh ground black pepper
  • Frittata
  • 10 thin stalks asparagus (enough for 1 cup of ribbons)
  • 8 eggs
  • ½ cup feta crumbles, divided
  • ¼ cup milk
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • ½ tablespoon butter
  1. Preheat the oven to 400F.Slice the tomatoes in half. Line a baking sheet with parchment paper and place them on top. Drizzle the tomatoes with olive oil and sprinkle with oregano, kosher salt, and fresh ground black pepper.Roast the tomatoes 22 to 25 minutes until tender and slightly browned.
  2. Wash the asparagus and chop off the tough ends. Lay asparagus spears on a flat surface. With a vegetable peeler, shave each spear from the from the bottom up. Remove the tips if desired. Measure out 1 cup of ribbons.
  3. Whisk together the eggs, ¼ cup feta cheese crumbles, milk, kosher salt, and several grinds black pepper.
  4. In a 10-inch ovenproof skillet, melt the butter and swish around the pan to evenly coat. Pour in egg mixture and cook over medium heat for 3 to 4 minutes until the edges are set. Top with the
  5. tomatoes and asparagus ribbons, arranging them as desired, then sprinkle with the remaining ¼ cup feta.
  6. Place the skillet in the oven and bake 10 to 12 minutes until the center is firm. Cool for a few minutes before serving, then cut into pieces and serve warm. (You also can serve at room temperature.)

Recipe and photography by A Couple Cooks

Read – Spring Foward with a Fresh Frittata