Sunday Brunch: Asparagus and Tomato Frittata

“Brunch” is a combination of breakfast and lunch eaten usually during the late morning.  Brunch originated in England in the late 1800s and is a popular spring party idea in the Deep South.  With Father’s Day is just around the corner, what better way to honor Dad than with a Sunday Brunch.  This frittata recipe is easy enough for the kids to make (with Mom’s supervision) and one of the most delicious dairy foods that can be made in advance.

Frittata means “egg-cake,” and this versatile Italian dish can be filled with endless combinations of fillings. Sauté your favorite vegetables in oil for a healthy mix-in, and add your favorite cheese. The eggs and cheese both provide high-quality protein for a filling meatless meal. A frittata is a great way to make use of leftover vegetables and cheese and avoid wasting food. It may be a humble dish, but it’s my go-to for an easy end-of-the-week meal to clean out the refrigerator.

This frittata is filled with two of my favorite vegetables – asparagus and tomatoes. Asparagus is a vegetable beacon of hope, signaling that spring has finally sprung. Fresh basil and tomatoes contribute a hint of natural sweetness. Adding Greek yogurt to the eggs gives this frittata a smooth, creamy, custard-like texture, and provides a dose of bone-building calcium, heart-healthy potassium and hunger satiating protein. The use of cheese and Greek yogurt make this a delicious and nutritious dairy food choice for brunch.

Pair vegetable frittata with a simple fruit salad or your favorite muffin for a special brunch sure to make any Dad feel loved.

Asparagus and Tomato Frittata

Serves 6

8 large eggs

1/2 cup 2% low-fat plain Greek yogurt

1/4 cup chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon pepper

11/2 teaspoons olive oil

1/2 cup thinly sliced green onions

2 cloves garlic, minced

2 cups 11/2-inch pieces fresh asparagus (about 1/2 lb)

1 cup grape or cherry tomatoes, cut in half

1/4 cup freshly grated Parmesan cheese

1. Preheat broiler.
2. Whisk together eggs, yogurt, basil, salt and pepper in a large bowl.
3. Heat oil in a large ovenproof skillet over medium-high heat. Add green onions and garlic; sauté 1 minute. Add asparagus, and cook, stirring occasionally, 4 minutes or until asparagus is crisp-tender.
4. Pour egg mixture over vegetables in skillet. Cook over medium heat 4 minutes, lifting edges with a spatula to allow uncooked portion to flow underneath. Top with cherry tomatoes and Parmesan cheese.
5. Transfer skillet to oven, and broil 3 to 5 minutes or until center is set and top is golden brown.
6. Cut into 6 wedges. Serve warm or at room temperature.

Jessica Cox is a Registered Dietitian and chef with a passion for teaching people to eat healthy for a happy and delicious life. Jessica is the Culinary Nutritionist at eMeals, a meal planning service based in Birmingham, AL. Her writing and recipes have been featured on a variety of websites, including Kids Eat Right, and in several Oxmoor House cookbooks. Visit Jessica’s website at http://www.jessicacoxrd.com/