Asparagus Frittata

Recipe developed by Chef Jonathan Collins. Yield 1 Frittata, serves 6-8


  • 1 tbsp unsalted butter
  • 1 tbsp Extra virgin olive oil
  • 2 shallots peeled, trimmed and finely sliced
  • ½ package 225 g Ontario Greenhouse Grown Cherry Tomatoes, rinsed and sliced in half
  • 1 bunch 1 lb Fresh Ontario Asparagus, rinsed and trimmed
  • 12 large Ontario eggs
  • 125 grams aged cheddar shredded


  • Position rack in the center of the oven, preheat to 325°F.
  • Using a heavy-bottom sauté pan over medium, heat the butter and olive oil until fragrant.
  • Add shallots, tomatoes and asparagus, season with salt and pepper, sauté until golden, tossing occasionally.
  • Combine eggs and cheese into a mixing bowl, whisk until combined, add to the pan, season with salt and pepper.
  • Cook until edges begin to firm, transfer to the oven, bake for 20 minutes until firm.
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