Feta Asparagus Frittata

Asparagus can be a rather divisive vegetable, with some people loving it—especially when it’s served beside steak and potatoes—while others would just as soon never see another spear of the stuff. This asparagus frittata recipe is bound to bring many an asparagus detractor back to the table with its rich, savory taste and hearty, satisfying texture.

And even those already sold on asparagus will love this feta asparagus frittata, as it’s remarkably easy to make yet comes out not just tasting wonderful, but looking good, too. This is the ideal dish to serve at a breakfast or brunch where you want to catch the attention of your diners, and then deliver on the goods.

Feta Asparagus Frittata Ingredients

• Fresh asparagus spears: You’ll want about 12 thin asparagus spears, trimmed of the white or lighter green ends.
• Eggs: Use six large or seven smaller eggs as the main ingredient in this meal.
• Heavy whipping cream: The cream adds depth to the flavor and improves the frittata’s texture.
• Dash salt: Every great recipe needs some salt.
• Dash pepper: And most need some pepper, too.
• Olive oil: The olive oil is both about cooking and about flavor.
• Green onions: Make sure the green onions are evenly chopped.
• Garlic clove: Instead of a minced garlic clove, you can use store-bought frozen garlic, just let it thaw before cooking.
• Feta cheese: Use crumbled feta cheese so that it mixes in well.

Directions

Step 1: Preheat the oven and cook the asparagus

Preheat oven to 350°F. Then, in a large skillet, place the asparagus in a half inch of water and bring it to a boil. Cook the veggies, covered, until the asparagus is crisp-tender, which will take about three to five minutes. Then drain the skillet and cool the asparagus slightly.

Step 2: Cook some of the asparagus with the onions and garlic, then prepare the eggs

In a bowl, whisk together the eggs, cream, salt and pepper. Then, chop two of the asparagus spears. In an 8-inch cast-iron or other ovenproof skillet, heat the oil over medium heat until hot. Sauté the green onions, garlic and chopped asparagus for one minute, then stir in the egg mixture. Cook everything, covered, over medium heat until the eggs are nearly set, for three to five minutes. Top the frittata with the remaining whole asparagus spears and cheese.

Step 3: Bake the frittata

Bake the frittata until the eggs are completely set, which will take seven to nine minutes.

Feta Asparagus Frittata Variations

• Skip the asparagus: Yes, it’s ironic to use an asparagus frittata recipe to make a frittata without asparagus, but as it happens, you can follow this same recipe to make a basic egg dish that will still be tasty. Consider doubling or even tripling the green onion count.
• Spice it up: If you love some heat in your dishes, sprinkle about a half teaspoon of red pepper over this frittata at the same time as you add the spears and feta cheese.
• Chop all of the asparagus: You’ll lose a bit of the look but gain a dish that’s much easier to eat if you don’t leave any of the asparagus spears whole.

How to Store a Feta Asparagus Frittata

So you made the frittata, asparagus and all, but didn’t eat it all? Not a problem! A cooked frittata will keep well in the fridge for up to three days and can be enjoyed cold or reheated in a pan, in the oven or in the microwave.

Can you freeze a cooked frittata?

You might not think of cooked eggs as freezing well, but in frittata form they do. You can freeze this asparagus frittata for up to three months, and you can reheat it in the microwave at 50% power or in the oven or air fryer at 275º, for about 15 minutes for the former, or 5 to 10 minutes in the latter.

Feta Asparagus Frittata Tips

What should I serve with this frittata?

You know how steak and potatoes go great with asparagus for dinner? Well, breakfast potatoes pair perfectly with asparagus in the morning, too. Serve home fries, hash browns or even tater tots.

Can I use a regular onion?

Sure, a yellow or white onion subbed in for the green onion will be just fine, just plan to start cooking it a minute or so before you add the garlic.

How can I make this frittata thicker?

If the frittata comes out too thin, almost more crepelike, then you simply need a skillet with a smaller diameter. Or, beef up the ingredients so it fills your larger pan.