Christmas Eve and Vegetarian Frittata

Christmas eve 2010 was by far one of my favorite nights spent with people I love and cherish so much. Mother dearest prepared enough meals to feed a country; she always manages to surprise us with her passion for cooking and her desire to make sure that whatever is cooked for Christmas eve dinner lasts us an entire week. Not one dish on the menu, however, was vegetarian… except for the tabouleh (Lebanese salad) and the hummus. So I decided to explore vegetarian culinary heaven (meatarians, such a thing exists!) and bought myself a veggie recipe book from Virgin Megastore. I’m going to share with you a recipe that I love so much, because you can have this for breakfast and for lunch. The veggie book categorized this dish as a “main meal”, but I’ve had Frittatas for breakfast before. But first, a few pictures from Christmas eve as promised 🙂


Today’s favorite is a vegetarian Frittata, filled with yumminess that is cheese, cherry tomatoes, fresh mushrooms, and asparagus. I’ve had Frittatas a number of times for breakfast when I was living in Montreal, but this is definitely a perfect meal for an early lunch. The recipe I found in the book “200 Veggie Feasts” did not include mushrooms, but I thought adding mushrooms wouldn’t be so bad.

The following recipe serves 4
Preparation time is 10 minutes
Cooking time is about 40 minutes


2 tablespoons extra virgin olive oil
1 garlic clove, crushed
250 g (8 oz) asparagus, trimmed
6 eggs (option: 2 of the 6 eggs are just egg whites)
100 g (3.5 oz) feta cheese, diced
2 tablespoons freshly grated Parmesan cheese
175 g (6 oz) cherry tomatoes, cut in half
2 handfuls of fresh button mushrooms, cut in half
salt and black pepper


Cook the asparagus in a large saucepan of lightly salted boiling water for 3-5 minutes. Drain, refresh under cold water and pat dry. Cut into 2 inch lenghts

Beat the eggs in a bowl and stir in the crushed garlic and 2 tbsp of EVOO. Sprinkle over salt and pepper (amount depends on how salty you like your food). Mix the ingredients very well. Add the asparagus, mushrooms, feta, and parmesan. Mix the ingredients.

Lightly oil a 20 cm (8 inch) square or rectangular baking dish with EVOO. Make sure you oil the dish all over so that nothing sticks on the pan. Option is to line the base with nonstick baking paper. Poor the mixture into the dish and top with the cherry tomatoes. Sprinkle over a little bit of Parmesan cheese (amount is up to you, but not too much since you’ve already mixed in feta and parmesan cheese. I would recommend a spoonful).

Preheat the oven at 190 degrees C (375 degrees F) for 3-5 minutes. Cook the dish for 25-30 minutes until puffed up and firm in the center.

Leave to cool in the baking dish for 10 minutes. You can serve with a warm slice of bread or crisp green salad.


Bon apetit and Namaste! x


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