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 forΒ  Mother’s Day brunch, add it to your menu today!

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

Asparagus, Spinach, and Feta Cheese Frittata

Ingredients

  • 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

Instructions

  1. 1. Preheat the oven to 350 degrees F. In a small bowl, whisk together the egg whites and egg. Set aside.
  2. 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. 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. 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. 5. Cut fritatta into wedges and serve.
  6. *Note-make sure you use an oven safe pan.

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

Maria

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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CommentsLeave a reply

  1. Sick of asparagus? Never! Looks awesome. I love that there are more veggies than eggs. And feta is a great addition- maybe goat cheese would be yummy too?

  2. It look really tasty; I only have to wait for asparagus season; I saw them already, but still awfully expensive (20-30 euro per kilo, depending on type and size;)

  3. This sounds so yummy! I have asparagus, spinach and feta in my refrigerator right now. Sounds like I have dinner planned for tonight. Thanks Maria!

  4. I JUST got home from the grocery store with some beautiful asparagus and no real plan for it. Now I have a plan (actually, two plans – this frittata and that salad!) This looks incredible!

  5. Asparagus is one of my favorites but will always play second fiddle to broccoli. I often make eggs with whites and a yolk or two thrown in. Can barely tell the difference. Love this!

  6. I am pretty sure that I mentioned last time how I have this little addiction problem with Feta…So you are sort of sending me over the edge here. Man…why oh why don’t you live closer? That is SPECTACULAR!

  7. I’m pretty sure I could never tire of asparagus. This frittata looks delicious, especially with the feta. What a great lunch, dinner, brunch, whatever!

  8. We love asparagus and frittatas here. This version is beautiful. I think we will have a frittata tonight with the leftover veggies I roasted last night, which include asparagus. Thanks for the idea to add feta!

  9. Green looks great in a frittata! I’ve made asparagus AND spinach frittatas, both with Feta and often with some chopped dill in the mix….a Spring fling on a plate.

  10. Josh and I make a really similar frittata but haven’t tried it with feta before. We both love feta! We’ll have to try this next tim ‘ e.

  11. even as a shmuck who doesn’t like asparagus, i have to compliment you on the beauty of your creation–i love the look of the sliced spears!

  12. 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!

  13. 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!

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

  15. 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!

  16. 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.

  17. 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. πŸ™‚

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