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Asparagus Pepper & Feta Frittata

Ready in 35 minutes
Prep 10 minutes
Cook 25 minutes
6
SERVINGS
METRIC
IMPERIAL

Egg Mixture

  • 12 eggs
  • 50 ml milk
  • 1 ml EACH salt & pepper

Filling

  • 75 ml roasted red peppers, thinly sliced
  • 175 ml feta cheesed, crumbled
  • 15 ml oil
  • 1 medium onion, chopped
  • 1 ml EACH salt & pepper
  • 500 ml fresh asparagus cut into 1-inch pieces

Toppings (optional)

  • 30 ml chives, finely chopped
  • 50 ml croutons
  • 30 ml pesto
Spring into action with our frittata!

Instructions

Pre-heat oven to 375°F (190°C).

In a large bowl, whisk eggs, milk, salt and pepper. Whisk in red peppers and feta. Set aside.

In a 10-inch (25-cm), oven proof, non-stick skillet, heat oil over medium-high heat. Add onion, salt, pepper, and asparagus. Cook until softened, about 5 minutes.

Pour egg mixture into skillet with fillings.

Bake until set and golden, about 25 minutes.

Tips
  • How can you enhance the flavor of the egg mixture?
Nutritional Facts
  • Amount Per Serving
    232 Calories
  • Fat
    21 g
  • Sodium
    471 mg
  • Carbohydrates
    6 g
  • Fibre
    1 g
  • Protein
    16 g

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