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Spring asparagus and goat cheese frittata

This dish is totally customizable to your flavour pallet, and tastes delicious at any temperature! This one features asparagus and goat cheese to provide your guests with a tasty veggie option. 


  • 6 eggs
  • 2 tablespoons chopped fresh herbs (we used thyme, chives & parsley)
  • Salt and black pepper
  • 1 tablespoon butter
  • 200g fresh asparagus spears, woody ends removed and cut into 4cm pieces
  • 60 - 90g fresh goat cheese crumbled


  1. Preheat the broiler to high.
  2. In a small bowl, whisk the eggs together with the herbs.
  3. Season the eggs with salt and black pepper, and set aside.
  4. Melt the butter in a medium frying pan over medium-low heat, and add the chopped asparagus. Cook for two to three minutes, stirring occasionally until the asparagus begins to soften.
  5. Reduce the heat to low and pour the egg mixture over the asparagus, pushing any stray pieces of asparagus below the egg mixture.
  6. Scatter the goat cheese over the eggs, and poke some of the cheese under the egg mixture.
  7. Allow the frittata to cook for 10 minutes. You will see small bubbles rising in the mixture but the top will not be set at the end of this time.
  8. Place the frittata under the grill for three to five minutes, until the top has set and has started to brown.
  9. Set the frittata aside for five minutes before serving, or allow it to cool completely. Enjoy! 


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