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Feta Asparagus Frittata Recipe
Feta Asparagus Frittata Recipe photo by Taste of Home

Feta Asparagus Frittata Recipe

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4.5 3
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Asparagus and feta cheese come together to make this frittata extra special. Perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Mildred Sherrer, Fort Worth, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 12 fresh asparagus spears, trimmed
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 6 large eggs
  • 2 tablespoons heavy whipping cream
  • Dash salt and pepper
  • 1/2 cup crumbled feta cheese

Nutritional Facts

1/2 frittata equals 427 calories, 32 g fat (12 g saturated fat), 670 mg cholesterol, 500 mg sodium, 8 g carbohydrate, 3 g fiber, 27 g protein.

Directions

  1. In a large skillet, cook asparagus in a small amount of water for 6-8 minutes or until crisp-tender; drain. Finely chop two spears; set remaining asparagus aside.
  2. In an 8-in. ovenproof pan or skillet, saute the onions, garlic and chopped asparagus in oil until tender. In a bowl, whisk the eggs, cream, salt and pepper; pour into skillet. Cover and cook over medium heat for 3-5 minutes or until eggs are nearly set.
  3. Arrange reserved asparagus spears so they resemble spokes of a wheel over eggs; sprinkle with feta cheese. Bake, uncovered, at 350° for 7-9 minutes or until eggs are completely set. Yield: 2 servings.
Originally published as Feta Asparagus Frittata in Taste of Home April/May 2008, p24

Reviews for Feta Asparagus Frittata

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
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2 Star
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MY REVIEW
Reviewed Mar. 28, 2016

"I love the flavor combination of the eggs, feta, and asparagus but wanted a little more seasoning. The asparagus might have been a little easier to eat if it had been chopped up a little more, rather than the long pieces on top. But overall, I really liked it and I would make it again, particularly since my family liked the dish as well."

MY REVIEW
Reviewed Mar. 28, 2014

"I love asparagus to start with and this takes it up a nouch DD"

MY REVIEW
Reviewed Jul. 24, 2012

"This is such a tasty recipe! For breakfast or for a lighter dinner. I also substituted the green onion for half of a medium red onion and it added some extra flavor."

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