Recipe · 30 min
Asparagus, Tomato & Feta Frittata
- 30 min
- 2–6 servings
- 364 kcal / serving
A light, dairy-bright frittata studded with asparagus, tomato, and feta. It comes together quickly for a weeknight and yields a tender, custardy slice with a savory edge from dill and garlic.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- ½ (4 oz) pkgcrumbled feta cheese
- 6eggs
- 2 clovesgarlic
- 1tomato
- tomatoes
From the pantry: black pepper, dill, dried, extra virgin olive oil, salt
Cookware
chef's knife · cutting board · garlic press (optional) · measuring spoons · mixing bowls · spatula · stainless steel or cast iron skillet · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 2 clovesgarlic
- 1tomato
- tomatoes
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- 6eggs
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| eggs | 6 | 12 | 18 |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash the asparagus and trim the woody ends, then cut the spears into 2-inch diagonals. Peel and mince the garlic, and dice the tomato.
- In a bowl, whisk the eggs with the dill, salt, and pepper until well blended.
- Warm a skillet over medium heat and coat the bottom with olive oil. Add the garlic and cook briefly until fragrant, about 15–30 seconds.
- Add the asparagus to the skillet and sauté until just tender-crisp, 2–3 minutes.
- Stir in the tomato and cook for another 2 minutes.
- Pour in the egg mixture and let it set around the edges; gently lift the edges to let uncooked egg flow underneath. Cook until the bottom and sides are firm but the center is still a touch runny, 8–10 minutes.
- Sprinkle the feta over the top, then place the skillet under the broiler until the surface is set, about 2–3 minutes.
- Slice into wedges and serve warm from the skillet or transfer to plates for serving.
Two tips
- Make ahead: the frittata can be cooled, covered, and refrigerated for up to 1 day.
- Serving idea: finish with a light drizzle of olive oil and a pinch more pepper or pair with a simple green salad.
Nutrition per serving
- Calories
- 364 kcal
- Protein
- 24 g
- Carbs
- 10 g
- Fat
- 26 g
- Fiber
- 3 g
- Sodium
- 453 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.