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Meatless · Recipe No. 497

Asparagus Frittata

1 min read 7/10 · 4 votes
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Asparagus frittata
Recipe

Asparagus Frittata

Servings
10-12 servings
Time
30 minutes
Rating
7/10
Ingredients for
10 servings

The instructions use metric amounts.

Ingredients

I'm sitting at home on sick leave and I'm already fed up. I don't have the energy for any kitchen adventures or even for reading. I'm actually itching to get back to work. At least I still have the energy to write, so I can share another tasty recipe with you.

Asparagus frittata is perfect for this time of year, when asparagus is in abundant supply. I made my frittata in muffin tins and served it as a cold snack. It's perfect for that. It tastes good both cold and warm, although warm it's a little tastier. You can make it a day ahead and warm it up a bit before serving.

I used thin green asparagus because you don't have to peel or blanch it. Plus, it looks prettier in this snack.

Asparagus frittata

Instructions – Asparagus Frittata:

Preheat the oven to 175°C (350°F). Finely chop the shallot and sauté it. Cut the asparagus into small pieces (the size depends on how big you want your frittatas to be). Beat the eggs with a fork, then mix with the oregano, salt and pepper. Add the shallot and stir. Pour the mixture halfway into the tins, crumble in half of the feta, then top with the rest of the egg mixture and crumble more feta over it. Bake for about 20-25 minutes, remove from the tins and serve.

Enjoy!