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

Feta Asparagus Frittata Recipe

Publisher Photo
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 Eggland's Best 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

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Feta Asparagus Frittata

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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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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