Feta Asparagus Frittata

An ordinary week in the life between milestones. The kitchen produces meals on schedule. Amma is in memory care. Appa visits her daily. The children grow. The sambar gets made. The rasam gets made. The wet grinder roars on Sundays. I made Egg curry tonight. Not because it is special but because it is Tuesday and Tuesday needs dinner and the kitchen does not distinguish between milestone weeks and ordinary weeks. The generous pinch is generous either way. The food continues. We continue.

Eggs have always been the kitchen’s quiet workhorse in our house — the thing that shows up when nothing else announces itself, when Tuesday is just Tuesday and dinner still needs to happen. On the nights when the sambar is already done and the rhythm of the week is just continuing, an egg dish like this Feta Asparagus Frittata fits the same unhurried logic: a generous pinch of something good, a hot pan, and the simple faith that the food will carry you through. It is not a milestone meal. It does not need to be.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6

Ingredients

8 large eggs
1/4 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 bunch asparagus (about 12 oz), tough ends trimmed, cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup crumbled feta cheese
1/4 cup thinly sliced red onion
1 tablespoon fresh dill or flat-leaf parsley, roughly chopped (optional)
Pinch of red pepper flakes (optional)

Instructions

Preheat oven. Position a rack in the center of the oven and preheat to 375°F.
Whisk the eggs. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy. Set aside.
Cook the vegetables. Heat the olive oil in a 10-inch oven-safe skillet (cast iron works well) over medium heat. Add the asparagus and red onion and cook, stirring occasionally, for 3 to 4 minutes until the asparagus is bright green and just beginning to soften.
Add the garlic. Stir in the minced garlic and red pepper flakes, if using, and cook for 1 minute more until fragrant.
Add the egg mixture. Pour the whisked eggs evenly over the vegetables in the skillet. Scatter the crumbled feta across the top. Let the frittata cook undisturbed on the stovetop for 2 to 3 minutes, until the edges are just beginning to set.
Bake. Transfer the skillet to the preheated oven and bake for 13 to 15 minutes, until the center is set and no longer jiggles when you gently shake the pan.
Rest and serve. Remove from the oven and let rest for 5 minutes. Scatter fresh dill or parsley over the top if desired. Slice into wedges and serve warm or at room temperature.

Nutrition (per serving)

Feta Asparagus Frittata — The Meal That Keeps Showing Up