Feta, Asparagus and Black Garlic Frittata

Feta, Asparagus and Black Garlic Frittata

Serves 4


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



  1.  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).
  2.  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.


Note: 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.

Photography and recipe by Natasha Miles