Feta Asparagus Frittata
Total Time
Prep/Total Time: 30 min.
Yield
2 servings
Asparagus and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Mildred Sherrer, Fort Worth, Texas
Ingredients
- 12 fresh asparagus spears, trimmed
- 6 large eggs
- 2 tablespoons heavy whipping cream
- Dash salt
- Dash pepper
- 1 tablespoon olive oil
- 2 green onions, chopped
- 1 garlic clove, minced
- 1/2 cup crumbled feta cheese
Directions
- Preheat oven to 350°. In a large skillet, place asparagus in 1/2 in. water; bring to a boil. Cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Cool slightly.
- In a bowl, whisk together eggs, cream, salt and pepper. Chop 2 asparagus spears. In an 8-in. cast-iron or other ovenproof skillet, heat oil over medium heat until hot. Saute green onions, garlic and chopped asparagus 1 minute. Stir in egg mixture; cook, covered, over medium heat until eggs are nearly set, 3-5 minutes. Top with whole asparagus spears and cheese.
- Bake until eggs are completely set, 7-9 minutes.
Nutrition Facts
1/2 frittata: 425 calories, 31g fat (12g saturated fat), 590mg cholesterol, 1231mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 27g protein.
Asparagus and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Mildred Sherrer, Fort Worth, Texas
Recipe Creator
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