Feta and asparagus frittata

It’s late spring and Jersey Royals and asparagus are in full season, plus my hens are laying like billio. There was no alternative but to invent this very seasonal and beautiful frittata, perfect for a lazy spring evening.

Thank you to my friend and incredible cook, Isabella, for taking time out of her holiday to help me choose between the 924 photos I took of this.

Prep time: 10 mins
Cook time: 20 mins
Servings: 4
Servings: 4


  • olive oil
  • 4-6 cooked new potatoes, sliced pound-coin-thick
  • 1 red onion, peeled and thinly sliced
  • 8 free range organic eggs
  • 4 dessert spoons of full fat creme fraiche
  • 200g feta broken into rough chunks
  • 8-10 spears of asparagus, woody ends lopped
  • sea salt
  • course-ground black pepper
  • chopped fresh parsley to serve


Heat the oven to 200 degrees and lightly oil a flan dish.

Lay the cooked potato slices over the bottom of the dish and then add the sliced onion.

With a fork whisk the creme fraiche and eggs together, adding a large pinch of sea salt.

Scatter the feta over the onion and potato then pour over the egg mix to cover everything.

Lay the spears of asparagus neatly across the top and sprinkle on some black pepper.

Bake for 20 mins until lightly golden. Serve scattered with fresh chopped parsley and with a colourful salad.

Egg recipes

Nutrition Info


Asparagus is a great source of folate which plays a part, along with iron, copper and B12, in red cell production. Folate also support brain and nervous system health.

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