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Asparagus, Pea & Feta Frittata with Roast Tomatoes Recipe

Asparagus, Pea & Feta Frittata with Roast Tomatoes Recipe

Photos of Asparagus, Pea & Feta Frittata with Roast Tomatoes Recipe

How To Make Asparagus, Pea & Feta Frittata with Roast Tomatoes

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Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 8 large eggs
  • 1/2 cup cooked peas
  • 1/2 cup chopped asparagus
  • 1/4 cup crumbled feta cheese
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 375°F (190°C).

  2. In a large bowl, whisk the eggs until well beaten. Season with salt and pepper.

  3. Heat a non-stick, oven-safe skillet over medium heat. Add olive oil.

  4. Add the chopped asparagus to the skillet and cook for 2 minutes until tender.

  5. Stir in the peas and cook for an additional 1 minute.

  6. Pour the beaten eggs into the skillet, ensuring they cover all the vegetables.

  7. Sprinkle the feta cheese evenly over the eggs.

  8. Place the skillet in the preheated oven and bake for 20-25 minutes until the frittata is set and golden.

  9. While the frittata is baking, toss the cherry tomatoes with olive oil, salt, and pepper. Place them on a baking sheet.

  10. When the frittata is done, remove it from the oven and let it cool for a few minutes.

  11. While the frittata is cooling, roast the tomatoes in the oven for 5-7 minutes until they are slightly charred.

  12. Serve the frittata warm or at room temperature, topped with the roasted tomatoes.


  • Calories : 285kcal
  • Total Fat : 17g
  • Saturated Fat : 6g
  • Cholesterol : 403mg
  • Sodium : 319mg
  • Total Carbohydrates : 12g
  • Dietary Fiber : 4g
  • Sugar : 5g
  • Protein : 21g
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