Vegetable Frittata

Recipe provided by Chef Crusco Catering in Austin, TX


  • 4 tbsps. EVOO
  • 1 Red Onion – sliced thin
  • 2 Red/Yellow Bell Peppers – sliced thin
  • 15 Asparagus – sliced into 3/4 inch pieces
  • 10 Cherry Tomato – cleaned and left whole
  • 2 Heads corn – shucked and kernels only
  • 4 garlic cloves – sliced thin
  • 3 cups – Fresh Arugula
  • Seas Salt & Fresh Ground Pepper
  • 8 Eggs – scrambled with 1/2 cup Milk
  • 6 tbsps. Pecorino Romano Cheese


  1. Preheat the oven to 400 degrees. Prepare the onions, peppers and asparagus. Set aside. Clean the tomato’s, prep the corn and garlic. Set aside.
  2. Place EVOO in a large non-stick sauté pan on high heat. Add onions and peppers. Season with salt/pepper. Cook 2-3 minutes until colored and then add asparagus. Cook another minute or two. Add tomato and corn. Season with salt/pepper and cook another 2-3 minutes. Finally add garlic and Arugula. Cook another minute or two until the arugula starts to wilt.
  3. Reduce heat to med-low and add the scrambled egg mixture. Move the vegetables around so the eggs cover all the vegetables in the saute pan. Cook for 1-2 minutes until the eggs start to set.
  4. Sprinkle half of the Pecorino all over and place into the pre-heated oven. Cook for 15-20 minutes or until golden in color. Remove from the oven and allow to cool for 6-8 minutes.
  5. Run a spatula around the edges of the pan and shake until the entire frittata releases from the pan. Move onto a plate, sprinkle with more Pecorino Romano cheese and serve. Enjoy!