Asparagus, Spinach, and Feta Cheese Frittata Recipe

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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!

Also, check out my guest post on one of my favorite blogs,  Savory Sweet Life. Thanks Alice for letting me share a cookie recipe with your readers. Click here to find out which recipe I shared.

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Asparagus, Spinach, and Feta Cheese Frittata

4.67 from 3 votes


  • 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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If you like this frittata, you might also like:

Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese from Two Peas and Their Pod
Egg Vegetable Casserole from Two Peas and Their Pod
Asparagus Frittata with Smoked Paprika, Thyme, and Feta from Cookin’ Canuck
Asparagus and Tomato Frittata with Havarti and Dill from Kalyn’s Kitchen
Asparagus and Smoked Salmon Frittata from Serious Eats

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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Vegetarian Breakfast/Brunch

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  1. I love frittatas! I made my favorite – lobster frittata – last weekend. Yum! I have some leftover grilled asperagus in my fridge… I bet that would work in this frittata. Now I just need to get some feta! Thanks for the idea!

  2. I made a frittata just like this the other night but tossed in some halved grape tomatoes as well for my husband. This is perfect for a quick weeknight meal and I am loving all the fresh asparagus out now. Yummy!

  3. I made something similar to this for Easter Sunday! So quick and easy. Looks great!!

  4. I made a quiche using asparagus for dinner tonight. I think eggs and asparagus make a terrific combination. Your frittata looks lovely.

  5. Oh noo, don’t stop! I love asparagus and to be perfectly honest, I need a lot more green in my life!! 🙂

  6. That looks divine, I’ve had a Rachel Allen frittata recipe on my to do list for a couple of weeks and it makes perfect sense to put asparagus in it when it’s in season – we don’t have any here just yet, just the imported stuff – volcanic ash clouds permitting!

  7. Asparagus is my fave so keep the asparagus recipes coming, this one looks amazing, can’t wait to try it!

  8. I love this. And it’s pretty too. I have been making a lot of asparagus egg white open faced omelets. So good.

  9. I made this for a light Friday night supper and served it with some baguette and orange sections. The sweetie said, “This is good. This is REALLY good.” lol Lots of flavor.

  10. Oh, I like this SO much! It reminds me of spring Saturday afternoons, out under the trees, soft breezes blowing and absolutely nothing to do but sit, eat and rest. 🙂

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