This easy Feta and Asparagus Frittata is packed full of greens and protein for a simple, but filling lunch that is perfect for spring time. Eggs, cheese and veggies - what more could you need?
We couldn't be happier when asparagus season rolls round, as it's one of our favourite vegetables and this is one of our favourite ways to use it. Baked in to a frittata it still maintains some of its crunch, whilst being perfectly cooked in the middle. The creaminess of the frittata is a delicious combination too. Eat as a snack, or serve as a light lunch with a salad.
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Why you will love it
- A good way to use up loads of eggs
- Low Carb
- Easy to adapt
- Packed full of green
- Stores well in the fridge for a few days
Step by step
One: Preheat your oven to 200°C/390°F/Gas 6. Chop the woody ends off the asparagus.
Two: Whisk the eggs and creme fraiche together and season.
Three: Grease an oven proof dish and add half the peas to the bottom, pour over the egg mixture, add the rest of the peas, asparagus and crumble the feta on top.
Four: Cook in the oven for 30-35 minutes, until the eggs are cooked.
What other vegetables to use
This frittata really is all about the asparagus, so it is the star of the show here, but that doesn't mean we can't add some extra greens. We have added some frozen peas (although you can use fresh) for a greens boost. You could mix in some chopped spinach too. We have also made this with chopped cherry tomatoes and some sun dried tomatoes before too. You could add chopped bell peppers, and even some slices of cooked potato if you wanted to make this a little more filling.
What cheese to use
We used feta, as it just has so much flavour, but you could swap it for pretty much any cheese. We have made this with Parmesan, cheddar, Gruyere and mozzarella before. You could even make it with a mixture of a couple of different cheeses.
What to serve it with
This is such a lovely and light dish, you can either keep it that way by serving it with a big green salad and a slice of sour dough bread, or you could make it in to more of a filling meal by serving it with some Homemade Garlic Potato Wedges.
Tenderstem broccoli or green beans make a good side dish for this if you want to add even more greens too.
Make this into egg muffins
If you wanted to make little individual versions of this, then you could cook them in a greased muffin tin instead. Cooking time would need to be reduced by about 10 minutes though. They make great little hand held snacks, which are perfect for a picnic or lunch box.
FAQs
We love making this asparagus frittata as part of our weekly food prep and this one works great for it. It will keep in the fridge in an air tight container for 3-4 days. We slice it up and then add it to packed lunches or just for a quick snack out of the fridge.
More egg recipes
If you’ve tried this asparagus frittata recipe, let us know how you got on in the comments below.
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Recipe
Feta and Asparagus Frittata
Ingredients
- 8 Eggs
- 4 tablespoon Reduced fat creme fraiche
- 60 g Feta
- 8 Asparagus spears - trimmed to fit your dish
- 50 g frozen peas
- 1 pinch Sea salt and black pepper
Instructions
- Preheat your oven to 200°C/390°F/Gas 6. Chop the woody ends off the asparagus.
- Whisk the eggs and creme fraiche together and season.
- Grease an oven proof dish and add half the peas to the bottom, pour over the egg mixture, add the rest of the peas, asparagus and crumble the feta on top.
- Cook in the oven for 30-35 minutes, until the eggs are cooked.
Notes
- You can add some chopped spinach to this for some extra green.
- Make this a more filling frittata by adding some slices of cooked potato.
- Keep it a light meal by serving with a big green salad.
- It will keep in the fridge in an air tight container for up to 3 days.
- Add extra flavour by sprinkling with fresh chopped basil just before serving.
- Make individual versions of this by cooking in a grease muffin tin.
Danielle Wolter
This was so simple to make and came out absolutely perfectly! Thanks fro an awesome recipe!