This quick and easy asparagus frittata is perfect for spring! Made with eggs, spring onions, fresh peas, green asparagus and sheep’s cheese feta, it’s a delicious combination, whether served for breakfast, lunch of dinner. And best part, it’s something the whole family can enjoy.
The beauty of frittatas is that they’re quick to make and easy to customize with what you have on hand. You can amp up the flavor by adding a little protein such as bacon or prosciutto (just fry it with the onions), or substitute the ingredients with your favorite cheese and vegetables.
Asparagus Frittata ingredients
Vegetables: I love that this frittata recipe takes full advantage of in season now vegetables — green asparagus, purple spring onions and fresh peas. Of course, if these are not in season, you could easily sub in frozen peas, and your choice of fresh vegetables, like broccoli florets (broccolini is a great choice here), spinach, or even cherry tomatoes.
Cheese: The sheep’s cheese feta adds a sharp and lightly salty flavor. Use feta with a mixture of sheep and goat for a slightly mellower taste.
Milk: Use your favorite dairy or non-dairy milk. I like to use unsweetened soy milk.
Eggs: I use medium-sized eggs which work perfectly for a 26 cm pan.
Aromatics: Smoked paprika adds a subtle smokiness, it could also be replaced with sweet paprika or skipped all together. I love garlic and put it in most dishes. It could also be left out, if preferred.
How to adapt this asparagus-pea-frittata recipe
The beauty of making a frittata is that they can be so easily adapted. With this type of recipe you can really get creative with vegetable and herb combinations.
You can keep to the basic aspargus frittata recipe and try subbing out feta for goats cheese. Or create you own version.
- Try a combo of roasted red pepper, baby spinach and feta
- Lightly sautéed Swiss chard is also fantastic with feta and eggs
- Or how about sautéed mixed mushroom, spring thyme and parmesan
- Make a Caprese version with cherry tomatoes, mozzarella and basil
Looking for other ways to experiment with green asparagus?
Try one of these delicious recipes:
- Asparagus Potato Salad with Peas and Herbs
- Grilled Asparagus with Italian Salsa Verde & Tiger Prawns
- Asparagus Salad with Mixed Beans, Lemon and Herbs
- Salmon and Asparagus Tart
Asparagus Frittata with Peas and Feta
- 6 medium eggs
- 60 ml milk of choice
- 1/2 teaspoon smoked paprika
- 1 garlic clove, minced
- Sea salt and freshly ground pepper, to taste
- 1 tablespoon butter
- 3 green onions, thinly sliced
- 250 g asparagus, woody ends removed and halved
- 75 g fresh or frozen peas (ca. 200 g in the pod)
- 75 g sheep's cheese feta, crumbled
- Green salad, to serve (optional)
In a small bowl whisk together the eggs, milk, paprika, and garlic until combined. Season with salt and pepper and set aside.
Heat the butter in a medium-sized oven-proof skillet over a medium heat (I use a 26 cm cast-iron skillet). Add the onion and cook gently for 5 minutes, stirring occasionally, until soft.
Meanwhile, preheat the oven to 400°F / 200°C (180°C fan-assisted).
Add the asparagus to the pan and cook for 5-6 minutes (depending on thickness of spears), stirring occasionally, until crisp-tender. Add the peas and stir to combine.
Pour in the egg mixture over the asparagus-pea mixture and gently shake the pan to distribute.
Remove from the heat, sprinkle the feta on top and then transfer to the preheated oven. Bake for 15 to 20 minutes or until the eggs are set.
Let cool slightly and serve warm, cut into wedges, with a green salad, if desired.
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