Feta and Asparagus Frittata
User Reviews
4.9
Feta and Asparagus Frittata
Description
The recipe for Feta and Asparagus Frittata blends beaten eggs with reduced-fat crème fraîche, seasoned simply with salt and pepper. The mixture is poured over a base of frozen peas in an ovenproof dish, then topped with more peas, trimmed asparagus spears, and crumbled feta. Baking at a moderate temperature cooks the eggs until set, creating a frittata with a creamy center and a lightly golden top. The combination offers a mix of textures from the tender asparagus and soft peas to the crumbly feta.
The overall flavor is mildly tangy from the feta and crème fraîche, complemented by the fresh green taste of the vegetables. Baking the eggs allows the flavors to meld without overwhelming the palate, making it approachable as a breakfast, brunch, or light dinner item.
Serving this frittata with a crisp green salad adds freshness and balances the richness of the dish. It can be sliced into portions or cut into squares for sharing. Optional additions like chopped spinach can add more greens and nutrients if desired.
Notes suggest vigorously beating the eggs for fluffiness and mention that the dish keeps well refrigerated in an airtight container for up to three days. Variations include adding sliced cooked potatoes for heartiness and sprinkling fresh basil before serving for added aroma and flavor.
Ingredients
- 8 egg
- 4 tablespoon crème fraîche reduced fat
- 60 g feta cheese
- 8 asparagus trimmed to fit your dish, spears
- 50 g peas frozen
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Whisk 8 Eggs and 4 tablespoon Reduced fat creme fraiche together and season with 1 pinch Sea salt and ground black pepper.
- Grease an oven proof dish and add half the 50 g Frozen peas to the bottom, pour over the egg mixture, add the rest of the peas, 8 Asparagus spears and crumble 60 g Feta on top.
- Cook in the oven for 30-35 minutes, until the eggs are cooked.
Notes
- For a fluffier texture, beat the eggs vigorously to incorporate air before baking.
- This frittata keeps up to three days refrigerated in an airtight container.
- Adding chopped spinach can boost the vegetable content for extra green color.
- Including slices of cooked potato makes the dish more filling if desired.
- Sprinkle fresh chopped basil on top before serving to add a fresh herb note.
- You can make individual portions by baking the mixture in greased muffin tins.
- Cutting the frittata into squares can help extend servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 124kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 231mg | 77% |
| Sodium | 209mg | 9% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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