Asparagus and Feta Cheese Frittata

Asparagus and Feta Cheese Frittata

Frittatas are thick, sturdy Italian omelette pies that can be loaded with any vegetable, herb or cheese according to the season or taste. This frittata is a springtime favorite as a breakfast or lunch dish — it's not only filling and nourishing, but it's absolutely delicious. But what else would you expect from eggs, asparagus and feta cheese?

Asparagus and Feta Cheese FrittataAsparagus and Feta Cheese Frittata
Recipe by
Published on April 22, 2007

Simple asparagus and feta cheese frittata finished off under the broiler — a springtime breakfast and lunch favorite

Preparation: 10 minutes
Cooking time: 15 minutes

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  • 2 tablespoons olive oil
  • 1 bunch fresh asparagus
  • 5 green onions
  • 2 large cloves garlic, minced
  • 8 large eggs
  • 2 tablespoons fresh parsley, finely chopped
  • 1 cup feta cheese, crumbled
  • fresh ground black pepper
  • 1/4 cup fresh grated Parmesan cheese
  • Asparagus and Feta Cheese Frittata
    Snap the woody ends from the asparagus and discard. Cut the tips off the asparagus and set aside. Chop the rest of the asparagus stems into 1-inch pieces. Slice the green onions into fine rings and separate the white and green parts.

  • Heat 1 tablespoon of the olive oil over medium heat in a 7- or 8-inch oven-safe frying pan. When the oil is hot, add the asparagus stem pieces and stir-fry for 2 minutes, then add the tips and continue stirring for another 2 minutes. Add the white parts of the green onion and cook for 2 more minutes, then add the garlic and fry for another minute. Remove the pan from the heat.

  • In a large bowl, break the eggs and beat well with a whisk. Add the fried vegetables, the rest of the green onions, parsley, crumbled feta cheese, and fresh ground black pepper to taste and stir well.

  • Asparagus and Feta Cheese Frittata
    Clean and dry the frying pan and return to the stove over medium heat, adding the other tablespoon of olive oil. At the same time, preheat the oven's broiler. When the oil is hot again, pour in the egg and vegetable mixture and let it cook without stirring for 5 minutes.

  • Place the frying pan under the broiler and broil for 2 minutes, or until the top is set throughout. Remove the pan from the oven, sprinkle the Parmesan cheese over the top, and replace under the broiler for another 2 minutes until the frittata is browning nicely all over.

  • Lightly run a rubber spatula around the edge and under the frittata to loosen it from the pan. Put a large round plate over the pan and flip the frittata over on to the plate. Serve hot or warm in wedges.

Makes 6 to 8 servings

Asparagus and Feta Cheese Frittata


Reg said...

Add mushrooms, lose the feta - replace with Swiss or Gouda.

Wild Asparagus grows just down the road from my grandparents. Very tasty.

Lisa Turner said...

Your idea of mushrooms is a good one, but the feta must stay!

Reg said...

It all makes sense now. Your a feta person, I'm not. Very interesting.

Lisa Turner said...

You don't like feta? GASP! How about olives?