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.
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
- 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
How to make this recipe:
(Scroll down for complete recipe with nutritional information.)
- 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 weed (affiliate link) 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.
- Then put the frittata under the broiler and brown for a few minutes. Watch it carefully!
- 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
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
- 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)
- Cut off the woody ends of the asparagus spears, then cut asparagus into pieces about 1 1/2 inches long.
- Heat oil in heavy frying pan over medium-high heat, add asparagus and cook 3-4 minutes.
- While asparagus cooks, dice the cherry tomatoes into halves (or fourths if they’re large) and dice the cheese into small pieces.
- After asparagus has cooked for 3-4 minutes, add the cherry tomatoes and dill weed (affiliate link) and cook for 1-2 minutes more.
- Break eggs into a bowl and beat well.
- 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.
- 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.)
- Start to preheat the broiler.
- 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.
- Put frittata under the broiler for a few minutes, checking carefully to see when it’s starting to get brown.
- 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!
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.
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.