Asparagus, Cherry Tomato & Feta Cheese Frittata*
Ingredients
Scale
- olive oil
- 1 bunch (15 stalks) asparagus, trimmed and cut into 1 inch pieces
- 1 small onion, diced small
- 1 cup cherry tomatoes, cut in half
- 1 cup whole milk
- 6 eggs
- salt
- pepper
- 1/2 cup crumbled feta
Instructions
- Have you ever have this brilliant idea that you want to have everyone over for breakfast or brunch and then the night before completely regret that decision because you don’t want to have to wake up super early to slave away in the kitchen? I have. Well, dread no more! This recipe is so incredibly easy to make that even the most sleepy of all sleepy heads can make this. It’s fresh, flavorful, and completely delicious. Everyone will be impressed I promise. The first thing you want to do is preheat your oven to 450 degrees F. In a skillet over medium high heat add a drizzle of olive oil and add the cut asparagus and diced onion. Let that saute in the pan until the onions are translucent, about 2-3 minutes. To that add the cherry tomatoes. Now, if you don’t have cherry tomatoes you can also use a small tomato just diced up. Let those saute for another minute. While those are sauteing whisk in a separate bowl milk, eggs, salt, and pepper until all combined. Pour the egg mixture on top of the veggies. Make sure you don’t mix it! We want it to cook on the bottom and set up. Let it cook on the stove for 5 minutes on medium high heat. After 5 minutes turn off the heat, sprinkle the top with the feta cheese, and put in the oven. Let the frittata cook for 10 minutes, or until the top is set and it is starting to get a little golden brown around the edges. Take out of the oven, slice, and serve. Voilà! A super gourmet breakfast that will impress anyone. Enjoy!
Hi Missy B!
Super…. excellent… keep’em coming!
Krgds,
Spencer
5 star frittata all the way!
I actually came across your channel while looking for strawberry rhubarb pie. I thought “oh God another hot chick seeking attention by putting up Youtube videos”. And the remarks are from many of the pigs I would expect following such a channel. I guess they call them stereotypes for a reason. You are a really good cook and many of these recipes show a substantial talent. (Don’t you hate it when people never give you any credit for anything because of the way you look? You know, like I did. lol)
I see you’re back to using the big chefs knife. I love haw easy it is to make and the colors really make it look appetizing. Another great recipe Blakely, thanks again.
Love love ur cooking! Thanks for sharing!
You always make something wonderful Blakely. Thanks. Neil
Must try this
Michelle Love – Donna just said she will make this for breakfast next year wen we r all staying in the lap of luxury in Penang
Looks yummy! 🙂
I’m gonna make this!! 🙂