asparagus and feta frittata
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Recipe: Asparagus and feta frittata

This asparagus and feta frittata is a quick breakfast you can make on the weekend and refrigerate to eat during the week. It’s a great way of consuming quality protein, calcium and vegetables in the morning. Of course, you can also pair it with a salad to have it for lunch or dinner.

You can use this same basic recipe as a template and substitute your favourite vegetable and cheese. Feel free to add your favourite herbs and spices, too.

asparagus and feta frittata

Asparagus and feta frittata

This asparagus and feta frittata is a great way of consuming quality protein, calcium and vegetables in the morning. 
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine Mediterranean, Modern Australian
Servings 4


  • oven


  • 1 bunch asparagus
  • 8 large eggs
  • 100 g feta cheese I used sheep’s milk feta
  • salt and pepper
  • splash of extra virgin olive oil


  • Preheat oven to 170°C (150°C fan-forced).
  • Cut off woody ends of asparagus and chop stalks in 2-3 cm pieces.
  • Steam asparagus for 2 minutes.
  • Whisk eggs in a bowl, season with a little salt and pepper to taste. Remember feta cheese is quite salty.
  • Oil the bottom and sides of a baking dish with a thin layer of olive oil.
  • Spread asparagus on the dish, top with crumbed feta and pour eggs on top.
  • Bake for 15-20 minutes, until set and golden brown.
Keyword asparagus, cheese, eggs, feta, gluten free, keto, low carb

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