ASPARAGUS frittata


Hi, Semra here…Aylins mom. Even though it’s available all year-round, spring is the best season for fresh asparagus. It has flavor and full of vitamins and nutrients. Especially contains prebiotic fiber which, we all looking for our gut health. There are many ways to prepare asparagus cooked or raw. This easy breakfast recipe is one example. This recipe is a perfect way to put your leftovers to a good use. As long as you know how to crack an egg, this is the simplest dish you can make. Just remember these 5 steps.

I hope you enjoy.

Xx, Semra

(Aylin’s Mom)




4-5 fresh asparagus spears sliced (Linked Here)
1 cup cherry tomatoes cut in half (Linked Here)
3-4 scallions sliced (Linked Here)
1  clove of garlic diced (Linked Here)
4 ounces of feta cheese crumbled (Linked Here)
1 Tbsp olive oil (Linked Here)
1 Tbsp butter (Linked Here)
2 Tbsp fresh dill or parsley chopped (Linked Here)
Salt & Pepper to taste



1 – In a nonstick pan melt butter and olive oil, sauté vegetables, and little garlic or onion until tender
2 – In a bowl beat eggs (2 per person), season with Salt & Pepper
3 – Back to the sauté pan, make sure vegetables are evenly distributed. Add egg mixture over the vegetables
4 – With a spatula lift around the edges to allow uncooked eggs run under on low heat. Sprinkle the cheese on top. Feta cheese on this recipe.
5 – As soon as the eggs starts to set, place the pan under the broiler to finish cooking with a close watch on. Remove the moment it starts to color.



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Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!

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