Asparagus and Feta Frittata

clock 15 minutes + 55 minutes bowl Serves 4


  • 170g asparagus, trimmed and roughly chopped
  • 2 small courgettes, sliced thinly lengthways
  • 1 cup frozen peas
  • 8 eggs
  • 1/2 cup cream
  • 1/2 cup fresh mint leaves, roughly torn
  • Salt, to season
  • Pepper, to season
  • 150g feta, crumbled
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  • 1. Preheat oven to 180°C (160°C fan-forced). Grease a 20 x 30cm oven proof dish. Line the base with baking paper.

  • 2. In a medium saucepan of boiling water, add asparagus, courgette and peas. Return to the boil. Once boiling, drain immediately and transfer into a bowl of iced water until cold. Drain well, then pat dry with a paper towel.

  • 3. Whisk eggs and cream in a large jug until combined. Add mint and season to taste.

  • 4. Place feta and vegetables in the dish and pour over egg mixture.

  • 5. Bake for 25 minutes, or until set. Leave to cool in the dish before cutting into slices to serve.

  • Helpful Tip

  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.


  • • Energy 1640Kj • Protein 24g • Total Fat 30g • Saturated Fat 15g • Carbohydrates 6g • Sugars 4g • Sodium 516mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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