Asparagus and Goat's Cheese Frittata

Cook time 30 minutes
Servings 4


8 eggs (depending on the size of your pan)

500g full fat ricotta

100g goats cheese, crumbled

25g unsalted butter

1 brown onion, diced

½ bunch parsley, leaves picked and stalks finely chopped

2 garlic cloves, finely sliced

1 bunch asparagus, halved lengthwise

Extra virgin olive oil, to serve

Asparagus and Goat's Cheese Frittata


Preheat oven to 180°C.

Combine the eggs and ricotta in a bowl, season well and whisk until smooth.

Heat the butter in a large ovenproof frypan (approx. 30cm) over medium heat. Add the butter, onion and and a pinch of salt to the pan. Add parsley stalks and cook for 3-4 minutes until soft, then add the garlic and cook for a further minute until fragrant. Remove from the heat.

Add asparagus and warm through, coating with the onion. Arrange the asparagus neatly in the pan before gently pouring the egg mixture over so that you don’t disturb the asparagus. Once the egg has begun to set, gently use a spatula to push the sides in and allow some of the runny mixture to move to the edges and begin to cook.

Place in the oven and cook 10-12 minutes until puffed and golden on top. Remove from the oven and set aside to cool for 5 minutes, before flipping onto a plate. Crumble over the goats cheese.

Serve topped with parsley leaves, some freshly cracked pepper and a drizzle of extra virgin olive oil.