This frittata from the June 2003 issue of Canadian Living is a great dish for either brunch or a light supper. Asparagus and red pepper pieces are sautéed and then mixed with eggs and feta. The recipe said the frittata would be set in 7 minutes – it was more like 12 minutes when I made it. A few minutes under the broiler finishes the cooking and browns the top. You need a 9- or 10-inch ovenproof, nonstick skillet for this dish; a cast iron frying pan works very well. Save any leftovers for breakfast the next day – the frittata is just as delicious at room temperature.

Avoiding Additives and Preservatives

The ingredients in this dish that could have artificial ingredients include the butter, which may contain colour, and the feta cheese. Look for butter with one ingredient only: Cream. If you don’t use much butter, keep it in the freezer to preserve it. President’s Choice feta cheese in brine is additive-free.

Saute chopped asparagus and red pepper

Brown the frittata under the broiler for a few minutes before serving


1 tbsp (15 mL) butter

2 cups (500 mL) trimmed asparagus, chopped

1 sweet red pepper, diced

1 clove garlic, minced

2 tsp (10 mL) chopped fresh thyme, (or 1 tsp/5 mL dried)

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

8 eggs

1/4 cup (60 mL) milk

1/3 cup (75 mL) feta cheese, crumbled


In 9- or 10-inch (23 or 25 cm) nonstick ovenproof skillet, melt butter over medium heat; cook asparagus, red pepper, garlic, thyme, salt and pepper, stirring occasionally, until tender-crisp, about 5 minutes.

In bowl, whisk eggs with milk. Stir into asparagus mixture; sprinkle with feta cheese. Cover and cook over medium-low heat until bottom and side are firm but top is still slightly runny, about 7 minutes. Broil until golden and set, about 1 minute. Serves 4.

From the June 2003 issue of Canadian Living