Is there a better treat than delectably crisp and sweet peak-season asparagus? Celebrate asparagus season with this asparagus and feta cheese frittata and make a no-fuss, quick, and super easy meal, perfect for springtime.
All my family and friends know that I’m head over the heels in love with asparagus and I use it in abundance when its season rolls around. So far, my family’s favorite recipe is asparagus pasta and it’s the first dish I make when fresh, seasonal asparagus is available. Nevertheless, I always try new recipes and adjust them to the liking of my clan as long as they are easy and quick. So, here you go! Another asparagus recipe with Mediterranean ingredients!
WHY SHOULD I MAKE THIS FRITTATA?
Asparagus loves garlic, eggs, and cheese, so the choice for this year’s recipe was more than obvious. The combo itself is perfect: creamy, custardy with the tasteful contrast of tangy feta cheese and sweet asparagus.
Should I mention that this is a protein, fiber-rich meal that will keep you sated for the most part of the day? I guess, not!
Additionally, it’s a good way to use up loads of eggs and easy to adapt to whatever you got in your pantry or fridge (kind of clean-out-the-fridge meal). I just love adaptable recipes that are served all day long. If you ask me, this frittata is the perfect dinner with a salad. My hubby loves it in his lunch box and the kids prefer a slice as a sandwich filling. See? All satisfied and happy!
HOW TO PURCHASE AND STORE FRESH ASPARAGUS?
Look for spears that are brightly colored with tight, closed tips. It is important that the spears aren’t dry because they lack flavor. Check out the ends as well. They should be as bright as possible (white-green colored).
Store them whole, without cleaning, in the fridge, for no longer than 3 days. There are 2 ways: either wrapped in a damp paper towel and then in a plastic bag or upright and uncovered in a container with water.
STOVETOP OR BAKED FRITTATA?
Both ways turn out equally well. Therefore, it’s up to you to decide which method works best for you.
No matter the method, keep in mind that it is important to pre-cook the vegetables before adding the eggs. Some veggies contain too much water that will release into the frittata. Watery frittatas are disgusting, right? Some other veggies won’t have the time to be tender by the time the eggs are done. So, follow my advice and prepare the vegetables before adding the egg mixture by sautéing, simmering, roasting, blanching, or steaming.
For this recipe, I would recommend the stovetop-to-oven skillet (use an oven-safe skillet) method for the perfect outcome in no time. Start with the veggies, add the egg mixture and when the crucial time of turning over the frittata comes, you have to make an important decision. Would you risk turning it over or would transfer it to the oven for a couple of minutes?
I usually avoid turning over frittatas. It is too stressful to keep it in one piece. Furthermore, if the frittata is too big with lots of ingredients it is impossible not to fall apart. Better safe than sorry, guys!
ASPARAGUS AND FETA CHEESE FRITTATA: STEP BY STEP
ONE: Preheat the oven to 200°C/390°F. Snap or trim or cut off the woody ends of the asparagus. Peel the lower stalks of medium or fat spears. Cut them into smaller pieces or keep them whole as I did for this recipe.
TWO: Simmer the asparagus in salted water for 2-4 minutes and remove it with a slotted spoon.
THREE: Whisk the eggs, milk, dried mint, feta cheese crumbles together, and season.
FOUR: Add olive oil and sauté garlic and spring onions. Pour the egg mixture over the vegetables and add the asparagus. After 4-5 minutes the outside edge and bottom of the frittata are done.
FIVE: Transfer the frittata to the oven and broil for 3-5 minutes over medium to high heat. Don’t overcook it!
SHOULD I ADD MORE VEGETABLES?
Be my guest! I would never deny more veggies to anyone, no matter what. Even though asparagus is the king of this recipe a nice green boost with peas, bell peppers, cherry tomatoes, or spinach will make your frittata richer and more filling.
Just keep in mind to pre-cook them like mentioned above.
MY ASPARAGUS WITH FETA CHEESE FRITTATA IS READY! NOW, WHAT?
You can keep it light and serve it with salad and a slice of homemade bread. Don’t skip the white wine along with this frittata. Choose between a Sauvignon blanc or a Greek variety called Moschofilero.
Add more flavor by sprinkling with fresh chopped basil just before serving or add more feta cheese crumbles.
HOW TO STORE AND FREEZE YOUR FRITTATA
Frittata leftovers keep well in the fridge for up to 3 days. I always prefer to gently warm leftover food containing asparagus. Cold asparagus are just unpleasant, at least to my taste buds.
I wouldn’t recommend freezing leftover asparagus frittata for two reasons. Generally speaking, defrosted frittata turns rather watery and bland, especially if it belongs to veggies with higher water content like asparagus.
If you make this recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and it keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Asparagus and Feta Cheese Frittata and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Asparagus and Feta Cheese Frittata
- 1 oven-safe skillet
- 7 eggs
- 8 asparagus spears
- 4 tablespoons olive oil
- 4 tablespoons whole milk
- ½ cup (75gr) feta cheese, crumbled
- 1 teaspoon dried mint
- 2 garlic cloves, minced
- 3 spring onions,chopped
- 1 pinch sea salt
- Black pepper, freshly ground
- Preheat the oven to 200°C/390°F.
- Snap or cut off the woody ends of the asparagus. It is recommended to peel the lower stalks of medium or fat spears using a vegetable peeler. Cut them into smaller pieces or keep them whole.
- In an 11inch (28cm) iron skillet (or any other oven-safe skillet) boil a few inches of salted water and add asparagus. Cook at a rapid simmer for 2 to 4 minutes, depending on their size. Remove with a slotted spoon and set aside. Use paper kitchen towel to remove any remaining water from the skillet.
- Crack the eggs into a medium mixing bowl and add the milk and dried mint. Season but use less salt because feta cheese is too salted. Whisk lightly until the mixture is blended and add feta cheese crumbles.
- Warm the olive oil over medium heat until shimmering and add garlic and spring onions. Cook for 3-4 minutes, stirring occasionally. Add asparagus for another 2 minutes.
- Pour the egg mixture over the vegetables and shake gently to distribute it evenly across the skillet.
- When the outside edge and bottom of the frittata are almost done (about 4-5 minutes), transfer the skillet to the oven. Broil for 3-5 minutes (keep an eye on it), until the surface is cooked.
- Remove from the oven. Garnish with basil and serve hot.