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Roasted Asparagus and Spinach Frittata

Roasted Asparagus and Spinach Frittata Adds Sophistication to Brunch: Recipe

Roasted Asparagus and Spinach Frittata recipe is easy to prepare for a special brunch or lunch.
Prep Time 35 mins
Cook Time 35 mins
Total Time 1 hr 10 mins
Course Brunch, Main Dish
Cuisine Vegetarian
Servings 5

Ingredients
  

  • 8 large eggs
  • 1/2 cup almond milk I used unsweetened.
  • 4 Tablespoons Extra Virgin Olive Oil
  • 3 garlic cloves minced
  • 1/2 onion finely chopped
  • 12 asparagus spears washed with stalks trimmed (1" from bottom)
  • 1 small tomato washed and sliced
  • 1/2 cup fresh spinach washed with stems trimmed and chopped
  • 1/3 cup fresh basil washed with stems trimmed and chopped
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 425°F.
  • Place asparagus spears on a pan and drizzle with 2 Tablespoons of Extra Virgin Olive Oil.
    Roast asparagus at 425F for 25 minutes.
  • Roast asparagus for 20 minutes until asparagus begins to carmelize. Remove from oven, let cool and then slice each spear into thirds.
  • Turn oven down to 350°F.
  • Whisk together eggs, and almond milk in a large bowl.
  • Place 2 Tablespoons of Extra Virgin Olive Oil in saucepan over medium heat. Add onions to saucepan and saute for 3 minutes. Add garlic and saute for 1 minute.
  • Remove onion-garlic mixture from pan and stir into eggs and milk mixture.
  • Pour mixture into greased 8" x 10" casserole dish.
  • Add asparagus, spinach, and salt and pepper to casserole dish. Top with chopped fresh basil and tomato slices.
  • Bake at 350°F for 35 minutes or until a knife inserted into frittata comes out clean.