Average: 5 (1 vote)
Active time
1 hour
6 servings

Vegetable Frittata

6 large eggs

2 tablespoons grated Parmigiano Reggiano, plus extra for garnish

1 teaspoon minced garlic

2 teaspoons diced shallot

1 cup peeled, diced Russet potatoes, boiled until tender, drained and chilled

1 roasted red pepper, peeled, deseeded and diced

1 tablespoon chopped parsley

1 tablespoon chopped basil

3 tablespoons extra-virgin olive oil

1 cup Cremini mushrooms, sliced

¼ cup grated Fontina cheese

Lemon, Basil, and Garlic Roasted Asparagus

3 tablespoons chopped fresh Italian parsley leaves

Zest of 1 lemon

1 garlic clove, minced

24 large asparagus stalks, bottoms trimmed

¼ cup extra-virgin olive oil

Salt and pepper to taste

Roasted Tomatoes

3 tablespoons extra virgin olive oil

6 large Roma tomatoes, cut into ¼ wedges

3 fresh thyme sprigs, leaves only

½ garlic clove, minced


Salt and pepper


Vegetable Frittata

  1. Beat the eggs with 1 tablespoon of water. Add the Parmigiano Reggiano and reserve.
  2. Combine the garlic, shallot, potato, roasted pepper, parsley, and basil and set aside.
  3. Heat the olive oil in a 12” nonstick pan over high heat. Add the mushrooms and sauté until they start to brown. Reduce the heat to medium and add the reserved vegetable mixture. Sauté for about 1 ½ minutes. Season with salt and pepper to taste. Add a little additional olive oil if needed.
  4. Add the reserved egg mixture to the pan and cook 2 to 3 minutes until the egg cooks and sets on the bottom.
  5. Transfer the sauté pan to the broiler and broil until light and fluffy and almost totally set, about 2-3 minutes. Sprinkle the Fontina cheese on top of the frittata and place back under the broiler just until melted, about 2 to 3 minutes.

Lemon, Basil, and Garlic Roasted Asparagus

  1. Preheat oven to 400°F.
  2. Combine the parsley, lemon zest, and garlic. Set aside.
  3. Place the asparagus in a single layer on a sheet pan and drizzle with the olive oil. Season with salt and pepper and roast for about 15 to 20 minutes. Sprinkle with the parsley mixture, return to the oven, and roast for 3 to 5 minutes more.

Roasted Tomatoes

  1. Preheat oven to 400°F.
  2. Combine all ingredients and transfer to a sheet pan lined with parchment paper. Roast for about 20 minutes or until done.

Recipes, photo and content courtesy of the North American Olive Oil Association


Frittata: Calories: 200
Fat: 14g
Saturated Fat: 4g
Sodium: 150mg
Carbohydrate: 9g
Fiber: 1g
Protein: 9g Roasted Asparagus Calories: 90
Fat: 9g
Saturated Fat: 1g
Sodium: 100mg
Carbohydrate: 3g
Fiber: 2g
Protein: 2g Roasted Tomatoes: Calories: 100
Fat: 7g
Saturated Fat: 1g
Sodium: 110mg
Carbohydrate: 9g
Fiber: 2g
Protein: 2g

Yield: 6 servings

How'd it Taste?

Stephanie Brown

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