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

This asparagus and feta frittata is a great way of consuming quality protein, calcium and vegetables in the morning. 

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Total Time 25 minutes mins

Course Breakfast, Brunch

Cuisine Mediterranean, Modern Australian

Servings 4

Equipment

• oven

Ingredients

  

• 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

Instructions

 

• 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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