Asparagus and Feta Frittata


I just whipped this up for a big family breakfast at the beach house and my gorgeous 90-year old grandfather told me it was the best breakfast he’s ever had in his life… So with all the love in my heart, this one’s for you Papou!

12 Free range eggs

1/2 cup Heavy cream

6 Slices of bacon, diced

5 Spring onions

1 knob Butter, grass fed

Bunch of Asparagus

1/2 cup Tasty cheese, grated

1/2 cup Feta, cubed

1/2 Red capsicum, finely sliced & chopped

1 cup Spinach, chopped

3 tbs Parsley, chopped

Himalayan salt & pepper to taste

Fresh chilli optional

Baking dish, I used 34 x 27.5 cm, buttered

Preheat oven to 180 degrees

  1. Melt the butter in a large pan on a high heat and add the bacon and cook for 2-3 mins until it starts to brown
  2. Add spring onions (and chilli if you’re adding it), then stir thoroughly to mix through and lower the heat to let the spring onions get sweet, stirring occasionally, the longer the better – switch off when ready
  3. While the bacon is sweetening up, crack your eggs into a bowl, add the cream, season to taste and whisk
  4. Add the cheese, capsicum, spinach, parsley and the bacon mix with all the oil from the pan to the egg mix and stir
  5. Add the asparagus to the pan you cooked the bacon in on a medium heat to soften and slightly blister. When ready slice straight down the centre into halves
  6. Pour the egg mix into the baking dish and lay the asparagus out over the mix, centre side down, alternating top to tail down the length of the frittata
  7. Pop into the oven and bake for 20-25 mins

It’s cooked when it pulls away from the sides and you can poke a skewer or knife into the centre, if it comes out clean – it’s ready!

Divide into 6-8 serves and enjoy!