LUNCH | BREAKFAST | BRUNCH
THE OMELETTE’S COUSIN
The baked omelette is so easy and versatile to make. Easily adaptable, frittatas welcome most vegetables and lend themselves to any time of year. We’ve topped our spring version with seasonal fresh asparagus.
Also known as a crustless quiche, a frittata is a brilliant way to use up any leftovers. Enjoy hot straight from the oven, or cold as part of a picnic.
GLUTEN-FREE | LOW-CARB | LOW-LACTOSE | NUT-FREE | VEGETARIAN
Asparagus & Feta Frittata
Servings: 2
Equipment
- Hob
- Oven
Ingredients
- 1 handful Asparagus
- 1 Red Onion diced
- 2 handfuls Spinach
- 1 Tomato (or handful of cherry or sundried)
- 1 handful Feta Cheese
- 1 tsp Italian Herbs
- 6 Eggs
Instructions
- Preheat oven to 160°C.
- Steam asparagus until tender.
- Dice red onion and fry in olive oil until soft.
- Combine onion, spinach and tomatoes into an ovenproof dish.
- Whisk eggs and Italian herbs and pour on top of filling.
- Top with asparagus and feta cheese.
- Bake for 30-40 minutes.
FRITTATA | EGG | ASPARAGUS | FETA | RED ONION | SPINACH | TOMATO | SPRING
Shop ingredients
affiliate links – please read my disclosure here
Perfect paired with
Greek Goddess Salad
Diabetic | Gluten Free | Low Lactose | Vegan | Vegetarian
Check out this recipe →
Love this? Try these…
Dippy Eggs and Asparagus Soldiers
Diabetic | Gluten Free | Low Lactose | Vegetarian
Check out this recipe →
Leave a Reply