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Feta BG and Asparagus Frittata_LOW RES.j

frittata fest

feta, asparagus & black garlic. This frittata is lovely eaten hot or cold

– a perfect addition to a picnic hamper.



  • 50g feta

  • 125g asparagus

  • 8 black garlic cloves roughly chopped

  • 12 large eggs

  • Large knob of butter

  • Salt and pepper to taste


Bring an inch of salted water to a boil in an ovenproof frying pan. Add the asparagus to the pan and par boil for 3 minutes then drain.


Preheat oven to gas mark 6/200°C.  In a bowl whisk together the eggs, then crumble in the feta, add the asparagus and black garlic and season with pepper and salt (not much as feta is quite salty).


Clean and dry the frying pan used to par boil the asparagus. Add a knob of butter to the pan and pour in the egg mixture and cook over a low heat for 5 minutes, then transfer to the oven and cook for a further 15 minutes or until the frittata is set.


Tip: The cooking times illustrated were based on using a 23cm wide x 5cm deep saucepan. Cooking times may vary if using a differently sized frying pan.

This dish was created by Natasha Miles of Food I Fancy. For more delicious recipes please visit her blog 






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