Taste of Home
Feta Asparagus Frittata
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
Asparagus and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Mildred Sherrer, Fort Worth, Texas
Ingredients
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12 fresh asparagus spears, trimmed
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6 large eggs
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2 tablespoons heavy whipping cream
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Dash salt
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Dash pepper
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1 tablespoon olive oil
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2 green onions, chopped
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1 garlic clove, minced
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1/2 cup crumbled feta cheese
Directions
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1.
Preheat oven to 350°. In a large skillet, place asparagus in 1/2 in. water; bring to a boil. Cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Cool slightly.
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2.
In a bowl, whisk together eggs, cream, salt and pepper. Chop 2 asparagus spears. In an 8-in. cast-iron or other ovenproof skillet, heat oil over medium heat until hot. Saute green onions, garlic and chopped asparagus 1 minute. Stir in egg mixture; cook, covered, over medium heat until eggs are nearly set, 3-5 minutes. Top with whole asparagus spears and cheese.
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3.
Bake until eggs are completely set, 7-9 minutes.
Nutrition Facts
1/2 frittata: 425 calories, 31g fat (12g saturated fat), 590mg cholesterol, 1231mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 27g protein.
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