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Photo of Cheese, onion and asparagus frittata by WW

Cheese, onion and asparagus frittata

Total Time
1 hr 5 min
15 min
50 min
An italian-style omelette made with fresh eggs and tender spears of asparagus is the ideal choice for a spring luncheon with friends


Extra light sour cream

½ cup(s), (125ml)

Olive oil

2 tsp

Brown onion

1 medium, thinly sliced


7 medium


2 bunch(es), trimmed, cut in half

Grated parmesan cheese

60 g, (1/2 cup)

Sunflower seeds

2 tbs

Fresh chives

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 20cm cake tin with oil and line base with baking paper.
  2. Heat oil in a medium non-stick frying pan over low heat. Add onion and cook, stirring occasionally, for 10–15 minutes or until onion is very soft.
  3. Place eggs and sour cream in a jug. Season with salt and freshly ground black pepper and beat with a fork until combined. Place half the asparagus in the base of prepared tin. Top with half the onion and repeat with remaining asparagus and onion. Pour over the egg mixture and sprinkle with cheese.
  4. Bake for 40–45 minutes or until golden and set. Stand frittata in the tin for 10 minutes before cutting into wedges. Serve sprinkled with sunflower seeds and chives.


SERVING SUGGESTION: salad of tomato, cucumber and rocket leaves, plus sourdough bread.TIP: Egg shells are quite porous so store eggs in the fridge in their original carton. This helps stopping them absorbing flavours from any strong-smelling foods.