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Asparagus and goat's cheese frittata
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try this elegant asparagus and goat cheese frittata for a delicious vegetarian meal.
Ingredients:
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 eggs
  • 83.33 gm pure cream
  • 125.00 ml chopped fresh herbs (such as parsley, basil and dill)
  • 165.00 ml finely grated parmesan cheese
  • 2 bunches asparagus, trimmed, cut into 4cm lengths
  • 60g goat's cheese, crumbled
  • Mixed salad leaves
  • Fresh dill sprigs, to serve
Instructions:
  • In a 22cm (base) heavy-based, flameproof, non-stick frying pan over medium-low heat, melt butter. Add onion and garlic, and cook for 8 to 10 minutes, stirring occasionally until onion is golden.
  • Whisk together eggs, cream, chopped herbs, and 1/2 cup parmesan in a jug. Season with salt and pepper to taste.
  • 1. Preheat the grill to medium-high heat. Place the asparagus in the pan and cook, stirring occasionally, for 5 to 6 minutes until it is bright green and tender. 2. Pour the egg mixture over the asparagus, then lift and tilt the pan to spread the mixture evenly. Lower the heat to low. 3. Sprinkle the goat cheese and remaining Parmesan over the top. Cook for 10 minutes until the mixture is almost set.
  • Place the pan under the grill and cook for 3 minutes or until the frittata is set and golden. Let it stand for 3 minutes, then loosen the frittata with a spatula and slide it onto a plate. Garnish with dill and serve with salad leaves.

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