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.
  2. 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.
  3. Roast the tomatoes 22 to 25 minutes until tender and slightly browned.
  4. 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.
  5. Whisk together the eggs, ¼ cup feta cheese crumbles, milk, kosher salt, and several grinds black pepper.

Recipe and photography by A Couple Cooks

Read – Spring Foward with a Fresh Frittata