Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 6 servings


  • 1 lb fresh Asparagus trimmed
  • 2 tbsp Italian parsley chopped
  • 2 tbsp water
  • 1/4 tsp salt and pepper
  • 10 eggs beaten
  • 1 cup feta cheese crumbled
  • 1/2 red bell pepper julienned
  • 2 tbsp olive oil
  • 1 tbsp margarine
  • 1/2 cup chopped onion
  • Lemon wedges for garnish
  • springs Italian parsley for garnish


  • Preheat oven to 350°F (175°C).
  • To blanch asparagus, in a large frying pan, bring approximately 3 inches of water to a boil. Stir in 1 tbsp of salt.
  • Add asparagus, arranging in single layer. Cook at a medium boil until slightly underdone, about 3 minutes depending on thickness. Drain on paper towel and let cool.
  • Whisk parsley, water, 1/4 tsp salt and pepper into beaten eggs. Stir in cheese.
  • Set aside 6 whole asparagus spears for garnish. Cut remaining asparagus on the angle, into 1 inch pieces and set aside.
  • In a heavy (or non-stick) oven-proof 12 inch skillet (with a cover), sauté red pepper in 2 tbsp olive oil until barely tender-crisp, about 5 minutes. Stir margarine into pan. Add onion and asparagus and sauté for one minute.
  • Pour egg mixture into pan and stir gently to distribute vegetables, without scraping the bottom of the pan. Bake for 10 minutes, covered, on the middle rack in pre-heated oven. Remove cover and bake until the edges are browned, eggs are set and centre is just firm to the touch. Let rest for 5 minutes.
  • Using a narrow, flexible spatula, loosen the sides and bottom of the frittata then carefully cover pan (which will still be hot) with a large, warmed serving platter. Protecting your hands with potholders, flip the frying pan over onto the platter.
  • You may also serve frittata right from the pan.
  • Cut into 6 wedges and garnish each with reserved asparagus spears, lemon wedges and sprigs of parsley.

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