This easy Feta and Asparagus Frittata is packed full of greens and protein for a simple, but filling lunch that is perfect for spring or summer time. Eggs, cheese and veggies - what more could you need? Easy to adapt and quick to make and an easy addition to a packed lunch or picnic too.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
We couldn't be happier when asparagus season rolls round, as it's one of our favourite vegetables and this asparagus frittata 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 feta is a delicious combination too. So many different ingredients you can add to change it up and it makes a light lunch or even a protein packed snack. Make this asparagus frittata recipe part of your weekly meal prep too!
Frittatas are always our go to when we have a lot of eggs to use. It's low carb, high in protein and really filling. So easy to bulk it out with vegetables too.
If you are looking for some other asparagus recipes, why not try our easy Asparagus Salad, delicious Lemon Roasted Asparagus, speedy Air Fryer Asparagus or comforting Asparagus Soup?
Jump to:
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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. Used reduced fat to make it lighter.
- 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 and mix it with some frozen sweetcorn too.
- 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.
Variations
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 add some frozen sweetcorn at the same time. 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. You just need to make sure it is quick cooking veg.
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, making it a great recipe for reducing food waste.
How to Make Asparagus Frittata - Step by Step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Whisk the eggs and creme fraiche together in a bowl and season.
- Step 2: 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.
- Step 3: Bake in the oven for 30-35 minutes, until the eggs are cooked.
Serving Suggestions
This is such a lovely and light dish, you can either keep it that way by serving it with a big green salad and maybe a Soft Bread Roll (ADD LINK), or you could make it into more of a filling meal by serving it with some Homemade Garlic Potato Wedges.
Roasted Tenderstem Broccoli and Garlic Green Beans make a good side dish for this if you want to add even more greens too. Why not pair it with a salad - our Watercress Salad works well for extra spring vibes.
Asparagus 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. Check out our Breakfast Egg Muffin recipe.
Tips For Making The BEST Asparagus Frittata
- 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.
- 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 into squares rather than slices to make it go further.
- Why not sprinkle some chopped spring onions (green onions/scallions) on top before serving?
Frequently Asked Questions
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.
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
If you've tried this asparagus frittata recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Feta and Asparagus Frittata
Ingredients
- 8 Eggs
- 4 tablespoon of Reduced fat crème fraîche
- 60 g (0.5 cups) of Feta
- 8 (8) Asparagus spears - trimmed to fit your dish
- 50 g (0.33 cups) of Frozen peas
- 1 pinch of Sea salt and ground black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Whisk 8 Eggs and 4 tbsp of Reduced fat crème fraîche together and season with 1 pinch of Sea salt and ground black pepper.
- Grease an oven proof dish and add half the 50 g of Frozen peas to the bottom, pour over the egg mixture, add the rest of the peas, 8 Asparagus spears and crumble 60 g of Feta on top.
- Cook in the oven for 30-35 minutes, until the eggs are cooked.
Recipe Video
Recipe Tips
- 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.
- 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.
- Why not sprinkle some chopped spring onions (green onions/scallions) on top before serving?
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Karen says
Love this recipe......just my sort of meal for a light lunch......great images too! KAREN XXX
Glamorous Glutton says
Love the idea of this for breakfast, there's no end to the flavour combinations. GG
Leanne Ryan says
I'm going to make this for breakfast tomorrow with scallions and spinach instead of asparagus, just because I have them in the fridge already :)
Janice says
I'm a feta fan too, it's so versatile. Probably tomatoes are my favourite vegetable (I know they are really a fruit) to pair with eggs.
Deena kakaya says
Lovely ingredients together, never baked them x
Victoria says
I think asparagus might be my favourite thing to add to eggs now. I love eggs and I love asparagus, but I have never thought of putting them together.
Fiona says
This sounds really cheap to make too, especially if you just use whatever vegetables you have left over, rather than buying something specifically. I really like you you promote using up leftovers and not wasting food, your recipes are easy to change and swap in something that I already have in my fridge. Great blog!
Erin says
My favourite combination is eggs, bacon and kale. All super foods in my opinion!
Casey says
I love kale! I've never tried it with eggs, but I will now!
Louise says
How long will this last for? As it is just me and wondering if I should make a smaller batch or if it will last long enough in the fridge for me to eat it?
Leanne says
This is going to be my Sunday breakfast and then I will have the leftovers for early next week :)
Catherine says
I would need to add some meat in to this, perhaps some bacon or turkey sausage?
Kerry says
How many people does this serve please?
Maggie says
I suppose this is just like an omelette? I never thought about making the eggs instead of doing them on the hob. Great idea.
Tina says
I like adding spinach and green onions to my omelettes.
Beth says
This looks really good - very colourful.