Easy Vegetable Frittata

by Melissa
This vegetable frittata from Desi-liscious cooks up in no time and will be a huge hit with the entire family. If you are looking for a quick and easy meal to prep for lunches, this would work great for that as well!

Vegetable Frittata


  • 10 asparagus washed, ends trimmed, sliced in small pieces
  • 1/2 onion, finely chopped
  • 15 cherry tomatoes, washed and sliced in half lengthwise
  • 6 medium eggs, organic
  • 1/2 tsp cumin powder
  • 1/2 tsp fenugreek powder (can replace with mustard)
  • 1/2 tsp red chili flakes
  • 1/2 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1/3 cup fresh cilantro, washed and finely chopped


  1. Preheat the oven to 450 degrees F.
  2. Prepare your vegetables. Wash, trim and slice the asparagus, tomatoes and onions. Set aside. 
  3. Crack the eggs into a medium bowl and add all the spices and salt. Whisk well.
  4. Heat the oil in a medium cast iron or non-stick pan. Add the chopped onion and asparagus and sauté for a few minutes on medium/high heat.
  5. Add the egg mixture to the pan and gently arrange the asparagus to spread evenly.
  6. Top with sliced tomatoes, ensuring they do not submerge completely into the egg mixture. Cook for 5 minutes on low heat until the eggs begin to set.
  7. Sprinkle with cilantro and bake in the oven for 8-10 minutes or until cooked through. Serve whilst hot.



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