Add green to your meals this Spring with asparagus, spinach, cabbage, kale, peas, beans, lettuce, watercress, fiddleheads, cucumbers, peppers, artichokes, fennel, or even dandelion greens!

Asparagus & Feta Frittata

1 tbsp (15 mL) olive oil
6 small red potatoes (each cut into 8 wedges)
2 cups (500 mL) chopped asparagus (about 1” / 2.5cm pcs)
6 eggs
1/3 cup (75 mL) milk
1/8 tsp (.5 mL) pepper
½ cup (125 mL) crumbled feta cheese (about 2 oz/60 g)
2 tbsp (30 mL) chopped chives 

Heat oil in a large skillet (about 10” or 25 cm) over medium heat. Add potatoes, cover and cook for 6 minutes, stirring frequently. Add asparagus; cook until asparagus and potatoes are almost tender, 4 to 5 minutes, stirring frequently.  

Whisk eggs, milk and   pepper in a medium bowl. Pour egg mixture over vegetables. Sprinkle feta cheese and chives over top.

Reduce heat to medium-low; cover and cook until eggs are set, 8 to 10 minutes.  Cut into wedges to serve. 

(Makes 4 servings)


  • If desired, brown the top of the frittata by placing the skillet under the broiler for a few minutes. Wrap the handle of the skillet in aluminum foil if it is not heatproof.

Do you love all things green? Or just need more of this restful color in your life? Check out our RoomPlanners ‘green issue’. Take our green quiz to see which green paint color is right for your rooms, learn about green color psychology, pick up a few green ideas for around the home… and much more.

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