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

  • Servings: 4
  • Difficulty: easy
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  • 1 bunch asparagus
  • 8 large eggs
  • 100g feta cheese (I used sheep’s milk feta)
  • salt and pepper
  • splash of extra virgin olive oil


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

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