Feta Asparagus Frittata

  Breakfast

Asparagus and feta cheese come together to make this frittata extra special. Perfect for a lazy Sunday or to serve with a tossed salad for a light lunch.

Feta Asparagus Frittata

Average Rating: 4.125

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.

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

Instructions

  • 1. Preheat oven to 350°. Place 1/2 in. of water and asparagus in a large skillet; bring to a boil. Cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Cool slightly.
  • 2. 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.
  • 3. 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.

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