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This Asparagus and Feta Veggie Frittata is an easy but elegant choice for a quick vegetarian dinner or lunchtime entrée. Bursting with the flavors of spring, including asparagus, scallions, and herbs.
Too Many Eggs? Too Little Time? Make An Asparagus And Feta Veggie Frittata!
After making the DIY Confetti Eggs for our Easter egg hunt with the granddarlings, I had a LOT of leftover raw eggs.
Since I also had a very busy day ahead of me, making a frittata was a kind of a” two birds with one stone” solution to my problems. Not only would making a frittata use up a lot of those eggs, it would also help me get dinner on table in under a half an hour.
Definitely a win-win situation.
The next question was, what to put in my frittata?
A quick dig through the fridge unearthed a big bunch of asparagus, which I picked up at the market with no real plan because they were such a deal. Asparagus is often on sale at this time of year, and I tend to think the early season asparagus tastes the best.
I also had a bunch of scallions, some fresh herbs, and a nice block of Feta cheese on hand. All those flavors go well together, so I knew I was in business.
But that’s one of the things I love about making frittatas. It really is a “choose your own adventure” dish.
‘What If’ Substitutions For Asparagus And Feta Veggie Frittata
All the ingredients I chose for making my Asparagus and Feta Veggie Frittata are perfect for my family. We love eggs, asparagus, and Feta cheese. Don’t worry if the people at your house feel differently, because frittatas aren’t just easy to make, they’re super flexible too.
For example, what if you don’t like asparagus? Try substituting about 1.5 to two cups of any of the following…
- Cooked, chopped spinach (just make sure you squeeze out all the water)
- Cooked broccoli florets
- Sauteed zucchini
- Sauteed bell peppers, any color
And what if you don’t like Feta cheese? Substitute an equal measure of…
- Shredded parmesan cheese
- Shredded Swiss cheese
- Shredded Pecorino Romano
- Crumbled Queso Fresca
- Shredded Sharp Cheddar
- Shredded Pepper Jack
If you don’t have green onions, you could substitute a half cup of find chopped shallots, yellow onion, white onion, or red onion.
When it come to the herbs, it really is up to you. Changing the herbs can really alter the flavor of your frittata, so it’s kind of fun to change things up. But any of the following would work well in most frittatas…
- Parsley (Italian flat leaf)
- Cilantro
- Basil
- Dill
While I really do prefer the flavor of fresh herbs in my Asparagus and Feta Veggie Frittata, you could also use dried herbs in a pinch. Just make sure to cut the amount down by about half. Otherwise, the herb flavor might overpower the other ingredients.
The one ingredient you really can’t substitute in the recipe is the eggs. It’s not a frittata without it. But I do want to take moment to talk about how many eggs you use in the recipe.
In terms of measurements, all eggs are not created equal. A medium size egg is obviously not going to give you as much egg as an extra large size.
Whatever size of egg you use, for purposes of this recipe, you want to end up around two cups of raw eggs, or a just a bit less.
How To Make An Asparagus And Feta Veggie Frittata?
Frittatas really are one of the easiest entrees to make. That’s why dishes like this Asparagus and Feta Veggie Frittata my go-to dinner on busy days.
Basically, you’re going to cook the veggies in oil on the stove top, and spread them out evenly. Then you pour the egg and milk mixture over the top, sprinkle on the cheese, and cook the frittata on the stove top for a couple of minutes, to help the bottom set.
You’ll finish it off in the oven, so the frittata is cooked through, puffs up a bit, and turns an nice golden brown.
That’s all there is to it!
Whether you stick with my recipe for Asparagus and Feta Veggie Frittata or change things up to make it your own, frittatas are terrific for a quick dinner or lunch. Give it a try soon!
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Asparagus and Feta Veggie Frittata
- Yield: 4 servings 1x
Ingredients
- 10 large eggs (about 2 cups total raw eggs)
- 1/3 cup milk
- ¼ tsp Kosher salt
- ¼ tsp fresh ground pepper
- 1 T olive oil
- 1 bunch asparagus, tender green part of the stalks only, sliced crossways into ½ inch circles
- 1 bunch scallions, white and pale green parts only, sliced thinly
- ¼ chopped fresh flat leaf Italian parsley
- 3 oz. Feta cheese, crumbled
Instructions
- Preheat oven to 400 degrees. Place an oven rack on in the center postion.
- Whisk eggs, milk, salt and pepper together in a bowl or large measuring up with pour spout. Set aside.
- Heat olive oil in a 10-inch, oven proof skillet over medium high heat. (I prefer a cast iron skillet). Add the sliced asparagus and scallions to the oil, saute for about 3-4 minutes, stirring frequently. Stir in the parsley and cook for an additional minute.
- Spread veggies into an even layer in the pan. Turn the burner down to medium-low. Pour the egg mixture over cooked vegetables, moving your hand as you pour so the eggs are evenly distributed. Sprinkle feta cheese over the top of the mixture. Without stirring, allow the eggs to cook on the stove for an additional 2 to 3 minutes, until the bottom is just set.
- Carefully move the skillet from the stovetop to the preheated oven. Bake the frittata for 15 to 20 minutes, until the center is set and cooked through. (If the eggs wobble when you shake the pan, they need to cook a bit longer.)
- Using oven mitts, remove the skillet from the oven. Slice and serve.
