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.
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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?
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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 Reduced fat crème fraîche
- 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 ground black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Whisk 8 Eggs and 4 tablespoon Reduced fat crème fraîche together and season with 1 pinch Sea salt and ground 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.
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
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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.
Ginger says
Love to add onion to eggs. hope to win this.
Lucy says
I really hope I win this competition. I have entered all of yours and I would love to win xx
agatapokutycka says
It looks interesting.
It would be perfect for a light lunch.
Love the idea of this meal!
Amanda says
Dannii, you should do a book, or an e-book on simple breakfasts, as I know it is something that I struggle with. I usually just have a smoothie, or skip breakfast all together.
Sue says
I would love to go walking in the Dolomites, it has always appealed to me. I would definitely deserve a delicious pizza after that. Also, asparagus on pizza is really good.
Tina @ The Spicy Pear says
This looks delicious. I love the feta and asparagus combo and also like that you can pretty much throw anything leftover in the fridge for an egg bake. My aunt use to make something similar to do this and we used to call it egg pizza.
Choclette says
What a delicious breakfast. I think I'd have it like you with toast and salsa or homemade tomato ketchup or maybe chilli sauce.
Helen @ Fuss Free Flavours says
I love this type of thing for breakfast - I do have a green smoothie most days, but I do need something solid with it to ward off hunger pangs before noon.
I know this would keep my e full until lunch, and avoid that awful late morning hunger that is almost nauseous that can get.
ManjiriK says
so true anything in an egg bake is yummy , I love adding mushrooms!
Janie says
Looks very tasty :)
Janie x
Louisa says
Great idea to make the night before for breakie! I love feta too, and probably add it to way too many dishes these days. Bet purple sprouting broccoli would be fab too, tommies too.
Jacqueline Meldrum says
Oh yes please! I'll be right round Dannii and do keep some for my lunch tomorrow :)
Vanesther - Bangers & Mash says
I love tortillas and fritattas and my favourite ingredients are potatoes, spinach, ham or chorizo and spinach. But I do love your idea of asparagus and feta.
Sylvia says
Egg and feta bake is on my list this week ;) mine will be with sweetcorn as I'm not a fan of asparagus.
Ren Behan says
A great recipe to have up your sleeve, I'd probably use courgette/zuchhini as my favourite veg and lots of tomatoes, too.