Tested till perfect Asparagus Frittata

Asparagus Frittata

Serve with salad and whole wheat rolls.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspbutter
  • 2 cups 2cupstrimmed asparagus, chopped
  • 1 1sweet red peppersweet red peppers, diced
  • 1 1clove garliccloves of garlic, minced
  • 2 tsp 2tspchopped fresh thyme, (or 1 tsp/5 mL dried)
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 8 8eggeggs
  • 1/4 cup 1/4cupmilk
  • 1/3 cup 1/3cupfeta cheese, crumbled
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In 9- or 10-inch (23 or 25 cm) nonstick ovenproof skillet, melt butter over medium heat; cook asparagus, red pepper, garlic, thyme, salt and pepper, stirring occasionally, until tender-crisp, about 5 minutes.

In bowl, whisk eggs with milk. Stir into asparagus mixture; sprinkle with feta cheese. Cover and cook over medium-low heat until bottom and side are firm but top is still slightly runny, about 7 minutes. Broil until golden and set, about 1 minute.

Additional information :

Broccoli Frittata: Replace asparagus with chopped broccoli florets and peeled stems.

Nutritional Information Per serving: about

cal 230 pro 16g total fat 16g sat. fat 7g
carb 7g fibre 2g chol 391mg sodium 425mg

% RDI:

calcium 13 iron 14 vit A 35 vit C 93
folate 67
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