Asparagus Frittata


  • 1 leek (white part) sliced
  • 1 zucchini – grated
  • Pinch of sea salt and pepper
  • 8 free range/organic eggs
  • 1 bunch of asparagus
  • 50gm feta cheese


  1. Preheat oven to 180/200 degrees
  2. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish.
  3. Sauté leek and zucchini over medium heat until soft, season with salt and pepper
  4. Whisk eggs together until well combined, then add leek and zucchini – gently combine
  5. Pour into ovenproof dish and after trimming woody ends off the asparagus line them up on top of the mixture
  6. Sprinkle feta over asparagus and mixture
  7. Bake in the oven for 30 – 35 mins
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