Asparagus, Spinach, and Feta Cheese Frittata Recipe
Updated March 26, 2019
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.
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. 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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I love frittata’s – so healthy and delicious. This is no exception! Great flavor combination. YUM!
I NEVER get tired of asparagus. Yum!
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!
How could I be sick of asparagus? This looks delicious!!
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!
Looks wonderful! Frittatas are wayyyy better than omelets!
I made something similar to this for Easter Sunday! So quick and easy. Looks great!!
I made a quiche using asparagus for dinner tonight. I think eggs and asparagus make a terrific combination. Your frittata looks lovely.
I’m into this type of vegetarian dishes lately and this looks perfect for my diet. Love it!
Oh noo, don’t stop! I love asparagus and to be perfectly honest, I need a lot more green in my life!! 🙂
LOVE this healthy idea. This is exactly what I enjoy having for lunch!
sick of asparagus? Not possible! this looks great!
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!
I always love frittatas… especially with asparagus! This recipe looks lovely.
Asparagus is my fave so keep the asparagus recipes coming, this one looks amazing, can’t wait to try it!
we love frittatas, love all the color..yum
Mmm. Perfection.
Yum, I love asparagus. This healthy frittata sounds delicious. All those greens look wonderful.
Looks terrific Maria! I am a big fan of frittatas, especially with loads of spring vegetables.
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Why would we be sick of asparagus?!!!! I still can’t get enough. Give us all another month.
I love this. And it’s pretty too. I have been making a lot of asparagus egg white open faced omelets. So good.
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.
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. 🙂
Made it this morning. Absolutely delicious!
Looks great,i’ll try the other day.
Made with orzo salad of same veggie ingredients. Frittata was great! Very easy and quick too.
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