Kalyn's Kitchen

Asparagus and Tomato Frittata with Havarti and Dill

Asparagus and Tomato Frittata with Havarti and Dill is a great low-carb breakfast to make with asparagus, and you can use any white cheese that melts well. 

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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!

What ingredients do you need for this recipe?

  • fresh asparagus
  • olive oil
  • cherry tomatoes
  • dried dill weed (affiliate link)
  • Havarti cheese, or another white cheese that melts well
  • eggs,
  • Spike Seasoning (affiliate link), or another all-purpose seasoning blend
  • Salt to taste, preferably Vege-Sal (affiliate link)
  • fresh ground black pepper to taste
  • green onions

Asparagus and Tomato Frittata process shots collage

How to make this recipe:

(Scroll down for complete recipe with nutritional information.)

  1. Trim the woody ends of the asparagus and cut it into small pieces.
  2. Heat olive oil in a 10-inch heavy frying pan, then add asparagus and cook 3-4 minutes. 
  3. Add the tomatoes and dried dill weed (affiliate link) and cook 1-2 minutes more. 
  4. Pour the beaten egg over the asparagus/tomato mixture, then sprinkle the cheese over. (Start to preheat the broiler at this point.)
  5. Cover the frittata and cook on low about 8-10 minutes, or until the eggs are set and the cheese looks melted.
  6. Then put the frittata under the broiler and brown for a few minutes. Watch it carefully!
  7. Serve hot, with green onions for garnish if desired.

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

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
Sausage, Egg, and Asparagus Pizza ~ The Perfect Pantry
Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese
Asparagus and Feta Crustless Quiche ~ Cookin’ Canuck

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

Asparagus and Tomato Frittata with Havarti and Dill

Yield 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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!


  • 8 oz. fresh asparagus, ends trimmed and cut into small pieces
  • 2 tsp. olive oil (or maybe a little more, depending on your pan)
  • 2/3 cup diced cherry tomatoes
  • 1 tsp. dried dill weed (see notes)
  • 4 oz. Havarti cheese, cut into small cubes (see notes)
  • 6 eggs, beaten well
  • Spike seasoning, Vege-Sal, and fresh ground black pepper to taste for seasoning eggs (see notes)
  • sliced green onions for garnish (optional, but good)


  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 (affiliate link) 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 (affiliate link) and Vege-Sal (affiliate link) or salt, and fresh ground black pepper.
  7. 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.)
  8. Start to preheat the broiler.
  9. 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.
  10. Put frittata under the broiler for a few minutes, checking carefully to see when it’s starting to get brown.
  11. When the top is browned to your liking, cut frittata into six wedges, garnish with sliced green onions, and serve hot.


Use a few tablespoons of fresh dill if you're lucky enough to have some. You can use any type of mild white cheese that melts well. Season with salt and fresh-ground black pepper or all-purpose seasoning of your choice if you don't have Spike.

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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 180Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 235mgSodium: 322mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Asparagus and Tomato Frittata with Havarti and Dill is a tasty low-carb recipe, and a good breakfast for any phase of the original South Beach Diet. If you’re strictly following the South Beach Diet recommendations for low-fat cheese you may need to use something instead of Havarti to make this lower in fat.

Find More Recipes Like This One:
Use Breakfast Recipes to 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.

Historical Notes for This Recipe:
I first posted this recipe in 2010; it was last updated in 2021.

Pinterest image of Asparagus and Tomato Frittata with Havarti and Dill

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    40 Comments on “Asparagus and Tomato Frittata with Havarti and Dill”

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

  2. 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.

  3. 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!!

  4. 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!

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

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

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

  8. I love frittata! Yours looks sooo good!

  9. 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.

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

    Spring… favorite season!

  11. 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.

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

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

  14. 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.

  15. 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 🙂

  16. 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.

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

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

  19. 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.

  20. 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!