Healthy Asparagus and Tomato Frittata

healthy frittata-2

As you guys know, I’m so NOT a cook.  But since I do work from home now, and I am in the middle of August Anarchy, I’ve been making a bigger effort to cook almost every meal at home.  The other night I was looking at Instagram and saw Sydne posted a photo of what looked like a frittata, but apparently was, in fact, NOT a frittata.  Regardless, her photo inspired me to use the veggies that I had in my fridge, asparagus and tomatoes, to make a delicious high-protein meal.  Here’s the recipe, which I adapted from a Better Homes & Gardens recipe.

Healthy Asparagus and Tomato Frittata

  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 35 mins
  • Stand: 10 mins
  • Oven: 350°F


  • Nonstick cooking spray
  • 12 ounces fresh asparagus
  • 1/4 cup chopped tomatoes
  • 6 eggs
  • 2 egg whites
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground black pepper


  • Preheat oven to 350 degrees
  • Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside
  • Take asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces
  • In a large bowl, whisk together egg product, sea salt, and black pepper, until well-mixed
  • Pour over vegetables in baking dish
  • Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set
  • Let stand for 10 minutes before serving

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