Asparagus Frittata

This Italian-style omelet with asparagus and cherry tomatoes is slightly crispy on top, and packs a flavor punch through the center with melted provolone cheese.


  • 6 eggs
  • Salt & Pepper
  • 2 tablespoons of parmesan cheese
  • 2 tablespoons of self raising flour
  • Handful of fresh parsley (chopped)
  • 4 asparagus stalks (blanched and chopped)
  • 8 cherry tomatoes cut in half
  • 8-10 cubes of Provolone cheese


  1. Whisk 6 eggs together, than add salt, pepper and mix again.
  2. Add parmesan, self-raising flour, parsley, asparagus and mix.
  3. Spread baking paper onto a pyrex/baking dish and pour mixture in.
  4. Place cherry tomatoes faced down, on top and add provolone cheese.
  5. Bake in the oven for 30 min at 180 C/365 F.