I hope you are not sick of asparagus yet, because I have a tasty frittata recipe to share with you today. A few weeks ago I made a lemon orzo salad with asparagus, spinach, and feta. It is my new favorite spring salad. Josh requested a frittata the other day and I used the salad as my flavor inspiration.
I used a mixture of egg whites and one whole egg. I added in garlic, asparagus, spinach, green onions, and feta cheese. I cooked everything on the stove and then popped it in the oven to finish things off. I love how simple frittatas are to make and there are few dishes to do too:)
This frittata is very springy! I love the green colors. We both enjoyed this meal. This frittata would be great for Mother’s Day brunch, add it to your menu today!
Asparagus, Spinach, and Feta Cheese Frittata
- 6 egg whites
- 1 large egg
- 1 teaspoon olive oil
- 1 clove garlic finely chopped
- 6 asparagus spears tough ends removed and cut into 1 inch pieces
- 1 cup fresh spinach chopped
- 2 green onions sliced
- 1/4 cup feta cheese
- Salt and pepper to taste
- 1. Preheat the oven to 350 degrees F. In a small bowl, whisk together the egg whites and egg. Set aside.
- 2. In a small frying pan, heat up the olive oil. Add the garlic and cook for 1-2 minutes on medium heat. Add the asparagus, spinach, and green onions. Cook until the asparagus is tender and the spinach is wilted.
- 3. Pour the egg mixture over the asparagus, spinach, and onions. Sprinkle in half of the cheese. Cook for about 5-6 minutes on low heat.
- 4. When the eggs are mostly set, sprinkle the fritatta with the rest of the feta cheese. Put the pan into the oven. Bake for 10-15 minutes, or until the fritatta is firm and the cheese is melted.
- 5. Cut fritatta into wedges and serve.
- *Note-make sure you use an oven safe pan.
Have you tried this recipe?
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Asparagus and Smoked Salmon Frittata from Serious Eats