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Asparagus and Tomato Frittata with Havarti and Dill

This Asparagus and Tomato Frittata with Havarti and Dill is a great breakfast for spring when asparagus starts to go on sale, and this tasty frittata is low-carb, gluten-free, meatless, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.

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Asparagus and Tomato Frittata with Havarti and Dill found on KalynsKitchen.com

The the abundance of low-priced asparagus in the market is what inspired me to make Roasted Asparagus Wrapped in Ham, and it was that same bargain asparagus that inspired this Asparagus and Tomato Frittata with Havarti and Dill. Even though cherry tomatoes aren’t necessarily a spring food, the asparagus and dill flavors in this made me think of spring, and this is another dish that I think would be great for an Easter or Mother’s Day brunch if you’re cooking for a small group. Asparagus and Tomato Frittata would also make a great weekend breakfast any time you have a little bit of leftover asparagus and some cherry tomatoes.

If you’ve never made a frittata, it’s basically an omelet that’s not flipped, and often frittatas are browned a little under the broiler once the eggs are set. Be super careful when you’re browning the frittata, because it only takes a minute or two and it can go from golden brown to dark brown in a flash! If you like the ingredients here, I bet you’ll enjoy this for an easy breakfast. Use any white cheese that melts well if you don’t have Havarti Cheese, but I thought the Havarti was delicious melted in this frittata!

(I first made this recipe in 2010 and it had photos that may not have inspired you to make it, so the photos are being updated in April 2018!)

Asparagus and Tomato Frittata with Havarti and Dill found on KalynsKitchen.com

Trim the woody ends of the asparagus and cut it into small pieces. Heat olive oil in a 10-inch heavy frying pan, then add asparagus and cook 3-4 minutes. Add the tomatoes and dried dill and cook 1-2 minutes more. Pour the beaten egg over the asparagus/tomato mixture, then sprinkle the cheese over. (Start to preheat the broiler at this point.) Cover the frittata and cook on low about 8-10 minutes, or until the eggs are set and the cheese looks melted.

Asparagus and Tomato Frittata with Havarti and Dill found on KalynsKitchen.com

Then put the frittata under the broiler and brown for a few minutes. Watch it carefully!

Asparagus and Tomato Frittata with Havarti and Dill found on KalynsKitchen.com

Serve hot, with green onions for garnish if desired.

More Ideas with Asparagus and Eggs:
Baked Eggs and Asparagus with Parmesan</> ~ Kalyn’s Kitchen
Turkey Sausage and Asparagus Quiche ~ Rachel Cooks
Crustless Breakfast Tarts with Asparagus and Goat Cheese ~ Kalyn’s Kitchen
Sausage, Egg, and Asparagus Pizza ~ The Perfect Pantry
Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese ~ Kalyn’s Kitchen
Asparagus and Feta Crustless Quiche ~ Cookin’ Canuck

Asparagus and Tomato Frittata with Havarti and Dill

When asparagus goes on sale in the spring, This Asparagus and Tomato Frittata with Havarti and Dill is a perfect thing to make for breakfast, lunch, or dinner!

Ingredients:

  • 6-8 oz. fresh asparagus, ends trimmed and cut into small pieces
  • 2-3 tsp. olive oil (or maybe a little more, depending on your pan)
  • 2/3 cup diced cherry tomatoes
  • 1 tsp. dried dill weed or (2 tsp. minced fresh dill)
  • 4 oz. Havarti cheese, cut into small cubes (or use any type of mild white cheese that melts well)
  • 6 eggs, beaten well
  • Spike seasoning and Vege-Sal to taste for seasoning eggs (Season with salt and fresh-ground black pepper or all-purpose seasoning of your choice if you don’t have Spike.)
  • sliced green onions for garnish (optional, but good)

Directions:

  1. Cut off the woody ends of the asparagus spears, then cut asparagus into pieces about 1 1/2 inches long.
  2. Heat oil in heavy frying pan over medium-high heat, add asparagus and cook 3-4 minutes.
  3. While asparagus cooks, dice the cherry tomatoes into halves (or fourths if they’re large) and dice the cheese into small pieces.
  4. After asparagus has cooked for 3-4 minutes, add the cherry tomatoes and dill weed and cook for 1-2 minutes more.
  5. Break eggs into a bowl and beat well. >
  6. When tomatoes have cooked for 2 minutes, pour eggs over, season with Spike Seasoning and Vege-Sal (or salt and fresh ground black pepper), then sprinkle cheese over the top. (There will be some pieces of asparagus and tomatoes poking up at this point, but the frittata will puff up more as it cooks.)
  7. Start to preheat the broiler.
  8. Cover pan and cook on low heat about 8-10 minutes, or until eggs are set and the cheese is completely melted on the top.
  9. Put frittata under the broiler for a few minutes, checking carefully to see when it’s starting to get brown.
  10. When the top is browned to your liking, cut frittata into four wedges, garnish with sliced green onions, and serve hot.

This recipe created by Kalyn when she had cherry tomatoes and there was a good sale on asparagus at the market!

All images and text ©

Asparagus and Tomato Frittata with Havarti and Dill found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything used in this recipe is a tasty low-carb ingredient, making this a good breakfast for any phase of the South Beach Diet or any other low-carb eating plan. If you’re strictly following the South Beach Diet recommendations for low-fat cheese you may wish to use something instead of Havarti to make this lower in fat.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Asparagus and Tomato Frittata with Havarti and Dill found on KalynsKitchen.com

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30 comments on “Asparagus and Tomato Frittata with Havarti and Dill”

  1. I love frittatas! I do have to change my opinion on asparagus though. It's a dislike from childhood and I haven't had asparagus much as an adult so I have NEVER cooked it. I need to get over it because I LOVE all other veggies, they are so healthy and inexpensive this time of year. Thanks for the idea!

  2. Loving your asparagus experiments! The frittata is one of my favorite dishes – it's something I can make on a weekend with some leftover ingredients and feel like I'm enjoying a fresh, homemade meal.

  3. Hi, this is my 1st time here, love your blog and i can find a lot of good recipe, follow you!

  4. I'm lovin' the frittata lately (and pretty much all healthy, versatile egg dishes!) This sounds delicious.

  5. We bought a huge bunch of asparagus. Josh asked for a frittata-maybe we will make one for dinner tonight. I bet the havarti is amazing in there.

  6. Looks absolutely delicious! Love fresh asparagus and just bought two large bunches yesterday at a great price. Guess I know what I'm doing with at least one of those bunches 🙂

  7. Frittata looks sumptuous. This is my second day of Phase 1 and am looking for ideas for a healthy meal that will suite SBD. After visiting your blog I have some great ideas. I am gonna make frittata for my weekend breakfast. Thanks for sharing.

  8. I love Havarti cheese!! MMMmmm and with eggs and asparagus!! You have got a winner on your hands!

  9. Thanks Kalyn, what a treasure of asparagus, cheese, and eggs! They were all meant for each other weren't they?

  10. I see there are a lot of other asparagus fans out there! I do agree that these flavors (eggs, asparagus, tomatoes, cheese, and dill) are just meant to go together.

  11. Oh, I love frittatas too! Haven't made any yet this year, but will definitely think "asparagus" on my next one

    Spring… favorite season!

  12. I too am a frittata fan…pretty much can add whatever you want or have on hand. Asparagus is a family fav at my house.

  13. I love frittata! Yours looks sooo good!

  14. I don't think I've ever used havarti in an omelet or a frittata but the combination of that and asparagus sounds delicious!

  15. Wow! That is gorgeous and looks like it'd taste great.

  16. This frittata looks absolutely gorgeous! And I do love asparagus.

  17. I like your frittata very much; I am not a fan of eggs, have to force myself to eat them but I like frittata and this one looks so inviting with the asparagus and the cheese! Yum!

  18. I'm definitely going to make the frattata for Easter lunch/brunch but i'm planning on adding lobster (I know i'll need to saute it in butter with some garlic for flavor) to it, there's NO way my clan would eat the asparagus (though I'M craving it as I type)or the scallions (another of my favs). My question is this: is there a pan other then the 'frattata pan' that can be used? I don't have one and I certainly don't want to buy one unless this meal is a hit. Thanks for all the wonderful suggestions and comments and of course the recipe itself!!

  19. Janel, you can use any type of heavy non-stick frying pan to make a frittata but if you're going to brown the top it needs a handle that can go under the broiler.

  20. Havarti and dill – such a classic flavor combo. Perfect for an asparagus frittata. Your egg dishes are so fabulous!

  21. Another recipe that was delicious! Thank you so much! Tam

  22. I'm adding this to today's links!

  23. GIMME GIMME GIMME. Love this low carb masterpiece! Beautiful and delicious.

  24. Oh, how I love asparagus season!

  25. Love me a good frittata. This sounds yummy. I saved in on Pinterest!

  26. Pingback: Weekly Roundup #33 – Prevention Kitchen

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