Asparagus and feta baked frittata with cherry tomatoes. This tasty veggie frittata recipe is easy to make and super tasty, perfect for a quick weeknight dinner. So if you’re looking for dinner in a hurry look no further!
Frittatas are one of my favourite things to make when I need dinner in a hurry. They are quick and easy to make and I usually have all the ingredients in my fridge to make them. Not only are they great for dinner but they are also great for lunch or brunch too. All you need is a few good ingredients and you have a tasty meal on the table in no time. That is the beauty of the frittata.
Another reason I love frittatas is that I can sneak lots of veggies in there and no one knows any better. This veggie frittata recipe is packed with asparagus, cherry tomatoes and feta. Usually, asparagus doesn’t go down too well in my house but when it’s hidden along with that creamy feta, those juicy cherry tomatoes and eggs no one seems to mind. In fact, this baked frittata recipe has become one of our favourites.
What you will need to make this recipe:
- A 10-inch well-seasoned cast iron skillet or non-stick stove to oven pan.
- A whisk
- Large mixing bowl
- Kitchen paper
How to make this baked frittata recipe:
- Start by preheating the oven and fixing an oven tray in the top third of the oven.
- Cook up the scallions and the asparagus before you add them to the frittata, get a little char on these if you can. Then leave them on a plate lined with kitchen paper to soak up any oil or water.
- Break all the eggs into a large bowl, add the thyme, salt and pepper and whisk well.
- Next add the feta, cherry tomatoes and the scallions and stir everything together.
- Carefully pour the egg mixture into the pan then add the asparagus.
- Cook this for a few minutes on the hob, just long enough for the edges to start to cook.
- Sprinkle more feta on top of the frittata then transfer the pan to the oven and cook it for about 20 minutes.
What should I serve with this Frittata?
If we are having this for lunch a simple green salad is perfect. If we have this for dinner then I’ll serve it with salad and some baby potatoes.
Can I freeze a baked frittata?
Technically speaking yes you can freeze frittata, however should you? I really wouldn’t freeze this as the texture will most definitely change, you could end up with a soggy spongey frittata and no one wants that.
Tips for Storing and Reheating Frittata
A cooked frittata can be kept in the fridge for up to 3 days, leave it to cool then keep it in an airtight container. If you want to reheat it I prefer to do so in the oven. Low and slow is the way to go when reheating a frittata, remember the eggs are already cooked, pop the frittata into an oven-safe dish the put it into a preheated oven at 350F / 180C and cook for about 20 minutes.
Asparagus and Feta Baked Frittata
- 1/2 tbsp olive oil + more for greasing the skillet
- 1 bunch of scallions (about 7 scallions) just the white and light green part tops cut off then sliced in half lengthways
- 1 bunch of asparagus (3.5oz, 100g) any woody bits shaved off
- 1 cup of cherry tomatoes (6.8oz, 195g) cut in half
- 12 large eggs
- 1/2 cup of full fat milk (118ml)
- 3/4 cup of feta crumbled (130g)
- 1 1/5 tbsp fresh thyme leaves picked
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- Fix an oven rack in the top third of the oven.Preheat the oven to 392 F / 200C.Heat 1/2 a tablespoon of oil in a well-seasoned cast iron skillet. Line a plate with kitchen paper.
- Make sure the pan is really hot then add the scallions, cook for 2 or 3 minutes. Until the scallions are slightly charred and soft. Remove them and leave on a plate lined with kitchen paper until you are ready to use them.Add the asparagus to the hot skillet and cook for about 3 or 4 min, until they are just cooked. Remove to the lined plate.
- Break all the eggs into a large bowl, add half a cup of milk, half a teaspoon of salt and pepper and whisk well.To the whisked eggs add half a cup of the feta, the cherry tomatoes, one and a half tablespoons of thyme leaves and the scallions.Mix everything together with a large spoon.
- Grease the skillet with a little oil.Heat the pan over medium heat.Pour the egg mixture into the pan, add the asparagus to the pan. Cook for about 3 or 4 minutes until the eggs mixture starts bubbling up a little and the edges have started to cook.
- Sprinkle the remaining feta over the egg mixture then transfer the skillet to the oven.Cook for 15 to 20 minutes.Once cooked remove from the oven, leave to cool slightly then slice and serve.
- Please note nutrition advice is approximate and is calculated using an online tool.
- If you're using a cast iron skillet it really needs to be well seasoned. The last thing you want is egg stuck to the side or bottom of your pan, a well-seasoned skillet avoids that. Also, I prefer to use a cast iron skillet to make frittata as they conduct heat around the egg, but be aware that it will keep cooking your frittata after you take it out of the oven! So take the frittata out of the oven 5 minutes before it is done.
- If you want to make a smaller frittata, using 6 eggs, then you can still use a 10-inch skillet just be aware that the frittata will be thinner.
- For freezing, storing and reheating advice and tips please see the post.