Feta Asparagus Frittata

Asparagus and feta cheese come together to make this frittata extra special. Perfect for a lazy Sunday or to serve with a tossed salad for a light lunch.


2 servings


12 fresh asparagus spears, trimmed
2 green onions, chopped
1 garlic clove, minced
1 tablespoon olive oil
6 eggs
2 tablespoons heavy whipping cream
dash salt and pepper
1/2 cup crumbled feta cheese


In a large skillet, cook asparagus in a small amount of water for 6 to 8 minutes or until crisp-tender; drain. Finely chop two spears; set remaining asparagus aside.

In an 8-inch ovenproof pan or skillet, saute the onions, garlic and chopped asparagus in oil until tender. In a bowl, whisk the eggs, cream, salt and pepper; pour into skillet. Cover and cook over medium heat for 3 to 5 minutes or until eggs are nearly set.

Arrange reserved asparagus spears so they resemble spokes of a wheel over eggs; sprinkle with feta cheese.

Bake, uncovered, in the preheated oven for 7 to 9 minutes or until eggs are completely set.

Nutritional Information

1/2 frittata equals 427 calories, 32 g fat (12 g saturated fat), 670 mg cholesterol, 500 mg sodium, 8 g carbohydrate, 3 g fiber, 27 g protein.

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