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
Recommended:
66 Recipes to Make This Spring
VERIFIED BY Taste of Home Test Kitchen
- 12 fresh asparagus spears, trimmed
- 6 large eggs
- 2 tablespoons heavy whipping cream
- Dash salt
- Dash pepper
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2 green onions, chopped
- 1/2 cup crumbled feta cheese
- Preheat oven to 350°. Place 1/2 in. of water and asparagus in a large skillet; bring to a boil. Cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Cool slightly. Reserve 12 spears for the top; chop remaining spears.
- In a bowl, whisk together eggs, cream, salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium heat until hot; saute garlic, green onions and chopped asparagus until tender, about 1 minute. Stir in egg mixture; cook, covered, over medium heat until eggs are nearly set, 3-5 minutes. Top with asparagus spears and cheese.
- Bake until eggs are completely set, 7-9 minutes. Yield: 2 servings.
Originally published as Feta Asparagus Frittata in Taste of Home
April/May 2008, p24
Reviews forFeta Asparagus Frittata
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
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"
