Asparagus and feta frittata

This scrumptious asparagus and feta frittata can be made ahead, stored, then reheated later for an easy summer lunch or dinner. You could even whip one up to take on a family picnic - it's so quick to make!

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


  • 2 small courgettes
  • 170 g asparagus, trimmed
  • 8 eggs
  • 1/2 cup cream
  • 1/2 cup mint leaves, torn
  • Salt and black pepper
  • 1 cup frozen peas, thawed
  • 150 g feta, crumbled
  • Lemon wedges and chargrilled bread, to serve (optional)


  • 1
    Preheat oven to 170°C. Grease a 20cm x 30cm rectangular pan; line base with baking paper, extending 5cm over the long sides.
  • 2
    Using a mandoline, V-slicer or sharp knife, cut the courgette lengthways into thin slices.
  • 3
    Cook asparagus in a small saucepan of boiling water for 1 minute. Drain immediately. Transfer to a bowl of iced water until cold. Drain well; pat dry with paper towel.
  • 4
    Whisk the eggs and cream in a jug until combined. Add mint and season.
  • 5
    Place half of each vegetable and half the feta in the pan; pour over half the egg mixture.
  • 6
    Bake the frittata for 10 minutes. Add remaining vegetables, feta and egg mixture; bake for a further 15 minutes or until set. Cool before cutting into slices. Serve warm or at room temperature with lemon wedges and chargrilled bread, if you like.


You can start cooking this frittata in a non-stick ovenproof frying pan on the stove top and finish it under the grill.