Asparagus frittata

Make the most of summer asparagus with this quick and easy gluten-free frittata. You could also add a handful of thinly sliced swiss brown mushrooms when you cook the asparagus - the opportunities are endless!

  • 25 mins cooking
  • Serves 2
  • Print


  • 1 tbsp oil
  • 1 small red onion, thinly sliced
  • 170 g asparagus, trimmed, cut into 2.5cm lengths
  • 2 eggs
  • 2 egg whites
  • 2 tbsp cottage cheese


  • 1
    Preheat grill.
  • 2
    Heat oil in a small frying pan; cook onion, stirring, for 1 minute. Add asparagus, cook, stirring for 2 minutes.
  • 3
    Combine eggs, egg whites and cheese in a jug. Pour over asparagus mixture. Cook, uncovered, for 5 minutes or until frittata is browned underneath.
  • 4
    Place pan under grill for 5 minutes or until set. Cut into slices.


If the handle of your frying pan is not heatproof, cover it with a couple of layers of aluminium foil before placing it under the grill.