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Asparagus and goat's cheese frittata
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate your vegetarian frittata with asparagus and creamy goat's cheese for a touch of elegance.
Ingredients:
  • 4.60 gm extra virgin olive oil
  • 1 leek, pale section only, washed, dried, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
  • 4 egg whites
  • 50g goat's cheese (South Cape brand), crumbled
  • 30.00 ml fresh thyme leaves
  • Salt & freshly ground black pepper
  • Olive oil, to grease
Instructions:
  • In a medium frying pan over medium heat, warm the oil. Sauté the leek for 4 minutes until soft, then add the garlic and cook for 1 more minute. Set aside to cool for 5 minutes before using.
  • Cook the asparagus in boiling water for 3 minutes until vibrant green and tender-crisp. Quickly cool in cold water, then drain.
  • Combine the eggs and egg whites using a wire balloon whisk until well blended in a large bowl. Mix in the leek mixture, asparagus, goat's cheese, and thyme. Season with salt and pepper to taste.
  • 1. Preheat grill to medium-high. Heat a 23cm non-stick frying pan over medium heat and brush with olive oil. Pour in the egg mixture, ensuring the asparagus and cheese are covered. Cook for 7 minutes until edges set. 2. Transfer the pan under the grill and cook for 3-4 minutes until golden. 3. Remove from grill and rest for 10 minutes. 4. Cut into wedges and serve.

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