Frittatas are one of my favorite brunch meals to make for a crowd (or to make on a Sunday so you have breakfast to bring to work all week!). The best part is that they are so versatile – you can mix and match with whatever veggies or cheeses you have in your fridge! A great way to clear out veggies that are almost past their prime. I love lining up the asparagus on top of this frittata; I think it makes for a pretty presentation! If you don’t like asparagus, try a combo of mushrooms and peppers. If you don’t like feta, try shredded gruyere or parmesan (yum!). If you want to make this dairy-free, use coconut milk instead of half-and-half and nix the cheese or add an almond-milk based cheese, like Kite Hill. Anyways, this recipe is pretty simple: just saute, whisk, bake, eat!
I sauteed the garlic, onion, and some of the asparagus first, just to make sure they were cooked and got some good flavor development. I’m convinced my oven doesn’t work that well and take infinitely longer to cook things than most, so take my timing recommendations with a grain of salt and check your frittata often! We want it to be fully cooked (duh) but still remain spongy and not rubbery. Let me know if you tried this, and if you used any variations!
[lt_recipe name=”Asparagus and Feta Frittata” servings=”6″ prep_time=”10M” cook_time=”35-55M” total_time=”45-65M” difficulty=”Easy peasy” summary=”A delightfully fluffy combination of eggs, feat, and bright asparagus to star in a brunch menu!” print=”yes” image=”https://www.veggiesthenwine.com/wp-content/uploads/2018/05/Spring-Blog-Asparagus-Frittata-pic1-225×300.jpg” ingredients=”8 eggs;1/2 c half-and-half (use coconut milk for dairy-free);1/2 c diced yellow onion;3 garlic cloves, minced;2 Tbsp olive oil;2 tsp salt;1/4 tsp black pepper;1 tsp garlic powder;6 oz feta cheese;1 lb fresh asparagus” ]Preheat oven to 400 degrees F.;Chop ends off washed asparagus. Cut 1/3 of the asparagus into bite-sized pieces, leaving the rest whole. With the whole asparagus, toss with olive oil, salt, and pepper, and set aside.;Stovetop, turn a pan onto medium heat and add olive oil once warmed.;Add diced yellow onion, minced garlic, chopped asparagus, and a pinch of salt to the pan, stirring and cooking for approximately 5 minutes.;In a large bowl, crack eggs and whisk well.;Add half-and-half, salt, pepper, garlic powder, and almost all of the feta to the bowl. Set aside remaining feta.;In a 9×9 oven-safe square or round baking dish, add the asparagus-onion-garlic mixture to the bottom and spread evenly around the dish.;Pour the egg-milk-cheese mix over the veggies and spread evenly.;Bake for about 15 minutes, or until eggs are somewhat set, remove from oven, and add the asparagus spears on top of the frittata in a line. If the asparagus start to sink, cook the frittata for a few more minutes before adding.;Finish baking for about 15-25 more minutes. Check doneness by inserting a toothpick into the frittata. If there is no residue (and no jiggly eggs), it is done.;Serve warm and top with remaining feta cheese and cracked black pepper. ;[/lt_recipe]
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