Oven-Baked Frittata with Asparagus, Spinach, and Feta
A light and nutritious egg bake loaded with fresh asparagus, spinach, and tangy feta cheese.
- Prep10 min
- Cook25 min
- Total35 min
- DifficultyEasy
- Servings4
This frittata is perfect for a quick breakfast, brunch, or even a light dinner. It combines the earthy flavors of asparagus and spinach with the salty kick of feta, all baked together in a fluffy egg base.
Using mostly egg whites keeps it lighter while still delivering plenty of protein. The frittata is first cooked on the stovetop until just set, then finished in the oven for a perfectly firm and golden top.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. In a small bowl, whisk together the egg whites and the whole egg until slightly frothy. Set aside.
- In a small oven-safe skillet (such as a nonstick or cast-iron pan), heat the olive oil over medium heat. Add the chopped garlic and sauté for 1–2 minutes until fragrant.
- Add the asparagus pieces, chopped spinach, and sliced green onions to the pan. Cook, stirring occasionally, for about 3–4 minutes, until the asparagus is tender and the spinach has wilted.
- Reduce the heat to low. Pour the whisked egg mixture evenly over the vegetables in the skillet. Sprinkle half of the crumbled feta cheese on top.
- Cook on low heat for 5–6 minutes, without stirring, until the edges are set and the center is still slightly jiggly.
- Sprinkle the remaining feta cheese over the frittata. Transfer the skillet carefully to the preheated oven and bake for 10–15 minutes, until the eggs are fully set and the cheese is melted and lightly golden.
- Remove from the oven and let it cool for 2 minutes. Cut into wedges and serve warm or at room temperature.
💡 Tips
- Use a nonstick or well-seasoned cast-iron skillet so the frittata releases easily.
- For extra flavor, add a pinch of dried oregano or thyme along with the vegetables.
- Leftover frittata can be stored in the fridge for up to 2 days; reheat gently in a skillet or microwave.
Inspired by a recipe from Two Peas & Their Pod