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? Easy to adapt and quick to make.
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 into 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 this asparagus frittata as a snack, or serve as a light lunch with a salad.
Why you will love it
- A good way to use up loads of eggs - Frittata is always our go to when we have a lot of eggs to use.
- Low Carb - Suitable for those on a low carb diet.
- Easy to adapt - Use this recipe as a base and then adapt with whatever ingredients you have in your fridge.
- Packed full of greens - With the peas and asparagus it's a great way to increase your vegetable intake.
- Stores well - You can keep this asparagus frittata in the fridge for a few days.
Ingredients and substitutions
- Asparagus - To ensure that this is the BEST asparagus frittata, make sure you are making this with in-season asparagus. Not only will it have the best flavour and texture, but it will be cheap too. Try to go with medium thickness spears - not the really thick ones. To get the perfect asparagus, look for spears that are firm and a nice bright green colour. The tips should be dry and held tightly to the stalk. Thinner asparagus spears are younger and therefore more tender.
- Eggs - We used medium eggs. Try to use the best welfare ones you can.
- Creme fraiche - This adds a lovely creaminess to the frittata.
- Peas - You could just use asparagus, but we added some peas for an extra pop of green. You can add them straight from the freezer.
- Feta - Cheese in a frittata is a must and feta goes so well with the spring flavours of the vegetables.
- Salt and pepper - Generously season.
A full ingredients list with measurements is in the recipe card below.
How to make Asparagus Frittata - Step by step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
One: Whisk the eggs and creme fraiche together and season.
Two: 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.
Three: Cook in the oven for 30-35 minutes, until the eggs are cooked.
Vegetables - 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.
Cheese - 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, goats cheese, 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 homemade bread, or you could make it into more of a filling meal by serving it with some Homemade Garlic Potato Wedges.
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. Check out our Breakfast Egg Muffin recipe.
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.
You can, but it doesn't have the best texture when defrosted. If you wanted to freeze it then wrap it individually and then they will keep in the freezer for up to 2 months.
A frittata is an Italian omelette. It is part cooked in the oven, rather than totally on the hob. Unlike a quiche, it doesn't have a pastry crust. Omelettes are also served hot, whereas a frittata can be served at room temperature.
Over cooking the eggs or cooking them on too high a temperature is usually the main reason you end up with a rubbery frittata.
More egg recipes
Feta and Asparagus Frittata
- 8 Eggs
- 4 tablespoon Reduced fat creme fraiche
- 60 g (0.5 cups) Feta
- 8 (8) Asparagus spears - trimmed to fit your dish
- 50 g (0.33 cups) Frozen peas
- 1 pinch Sea salt and black pepper
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Whisk 8 Eggs and 4 tablespoon Reduced fat creme fraiche together and season with 1 pinch Sea salt and black pepper.
- Grease an oven proof dish and add half the 50 g Frozen peas to the bottom, pour over the egg mixture, add the rest of the peas, 8 Asparagus spears and crumble 60 g Feta on top.
- Cook in the oven for 30-35 minutes, until the eggs are cooked.
- You can add some chopped spinach to this for some extra green.
- Beat the eggs vigorously to incorporate as much air as possible and make a really fluffy frittata.
- 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.
- Cut the frittata in the squares rather than slices to make it go further.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.