Asparagus and Feta Baked Frittata
Asparagus and feta baked frittata with cherry tomatoes. A tasty veggie frittata, easy to make and super tasty, perfect for a quick weeknight dinner.
- 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.
Calories: 225kcal | Carbohydrates: 4.7g | Protein: 16.6g | Fat: 15.9g | Saturated Fat: 6.5g | Cholesterol: 392mg | Sodium: 518mg | Potassium: 278mg | Fiber: 0.9g | Sugar: 3.7g | Calcium: 1590mg | Iron: 0.5mg