• olive oil
  • 1 bunch asparagus trimmed and cut into 2.5 cm pieces
  • 1 small onion, diced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup whole milk
  • 6 free range eggs
  • salt and pepper
  • 1/2 cup crumbled Feta cheese


  1. Preheat oven to 200 C (400F).
  2. In a skillet, over medium heat add a drizzle of olive oil. Heat the oil then add cut asparagus and diced onions. Let them cook for 3-4 minutes or until the onions are softened.
  3. Add the cherry tomatoes and let cook for 2 extra minutes.
  4. Meanwhile whisk in a separate bowl milk, eggs, salt and pepper until combined.
  5. Pour the egg mixture on top of the veggies without mixing and let it cook on the stove for 5 minutes on medium heat.
  6. After 5 minutes, turn off the heat, sprinkle the top with feta cheese and put in the oven.
  7. Let the frittata cook for 10 minutes or until golden brown on the top and edges.
  8. Serve immediately.