Lunch/ Main Dishes/ Nut Free

Roasted Asparagus Red Pepper Frittata

This asparagus pepper frittata is colourful as well as tasty.  The roasted asparagus and sweet roasted red pepper add a depth of flavour that balances each other.

I used two gratin dishes to bake these as a change from using the frying pan.   As well as looking pretty, it was nice to have my own mini frittata rather than cutting a quarter from a frying pan.

asparagus red pepper frittata

My first attempt with this asparagus pepper frittata was cooked in a frying pan but I was not happy with the outcome.  Annoyed with myself that I could not cook a basic frittata I reached for the wine and reviewed my work.  I had lightly boiled the asparagus and used ready roasted peppers.  On paper this should have been a tasty dish but it was lacking a little something.  The feta I added didn’t really lift the dish either.

asparagus red pepper frittata

With the wine finished, I finished sobbing, dried my eyes and moved onto my second attempt.  This time I roasted both the asparagus and red pepper together.   As I removed them from the oven I was more confident about the frittata.  Roasting brings out a better flavour of the asparagus and the smells were tempting.  The Feta cheese was out and I brought in grated Parmesan for the frittata.

asparagus red pepper frittata

Asparagus Red Pepper Frittata

I had been going through my cupboards and found two gratin dishes which I thought would be cute for a frittata.  I added some garlic and spring onions to the vegetables and voila!  The second frittata was just perfect.  Firm, tasty and colourful.  It made a great lunch along with some salad and tasty coleslaw.   The size is just perfect for one person and makes a great lunch as well as a delicious picnic dish.


Roasted Asparagus Red Pepper Frittata

Course: Breakfast, Brunch, Low Carb
Servings: 2 People
Calories: 356kcal
Author: Angela Coleby


  • 1 bunch asparagus
  • 1 red pepper
  • 4 eggs
  • 2 tablespoons cream
  • 2 tablespoons Parmesan cheese grated
  • 2 cloves garlic peeled & chopped
  • 2 spring onions chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Preheat the oven to 200C/400F degrees.
  • Cut the asparagus to fit the baking dishes.
  • Cut the peppers in half and remove the seeds and core.
  • Toss both the asparagus and peppers in one tablespoon of the olive oil.
  • Place on a baking tray and roast for 25-30 minutes.
  • When roasted, remove from the tin and allow to slightly cool before handling.
  • Remove the skin from the pepper and chop the pepper into small squares.
  • Heat the remaining olive oil in a frying pan and gently cook the garlic for 3-4 minutes until slightly golden.
  • Add the chopped spring onions and cook for a further 2 minutes.
  • Beat the eggs, add the Parmesan cheese, cream and season with the salt and pepper.
  • Lightly butter the baking dishes.
  • Arrange the asparagus, red pepper, onion and garlic mixture in the baking dish.
  • Pour the egg mixture over the vegetables.
  • Bake in the oven at 180C/375F degrees for 25-30 minutes until the frittata is firm.


Makes 2 frittatas
Nutritional Info per frittata – 356 Calories, 30g Fat, 16g Protein, 9g Total Carbs, 3g Fibre, 6g Net Carbs


Calories: 356kcal
Tried this recipe?Mention @ketovegetarianrecipes or tag ##ketovegetarian !


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    25+ Quick and Easy Keto Dinner Recipes
    July 7, 2019 at 3:51 am

    […] Roasted Asparagus Red Pepper Frittata | KetoVegetarianRecipes […]

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