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Feta Asparagus Frittata

 Feta Asparagus Frittata
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
2 ServingsPrep/Total Time: 30 min.


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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1/2 frittata equals 427 calories, 32 g fat (12 g saturated fat), 670 mg cholesterol, 500 mg sodium,

2 of 2

Feta Asparagus Frittata (continued)

Nutritional Facts: 8 g carbohydrate, 3 g fiber, 27 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.