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Feta Asparagus Frittata Recipe

Feta Asparagus Frittata Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Feta Asparagus Frittata

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MY REVIEW
hkpepin User ID: 3030797 246227
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
DonJaun User ID: 7542447 157933
Reviewed Mar. 28, 2014

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

MY REVIEW
Belle_2012 User ID: 6787501 207859
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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