Asparagus and Goats Cheese Frittata

Frittata is a very versatile egg-based Italian dish that is quite similar to an omelette which is usually loaded up with vegetables and meat (or whatever leftovers you could find like roasted vegetables or meat). Typically it is cooked over the stove top and then baked in the oven to finish. This classic frittata recipe makes for a great brunch or light dinner paired with some rocket salad or a slice of toast. Justine uses the Tefal Pro Selection non-stick induction frypan with stainless steel handle for this recipe which is great because it can go directly into the oven to finish.

Chef: Justine Schofield
Serves: 4
Time: 30 minutes

8 eggs (depending on the size of your pan)
500g full fat ricotta
100g goats cheese, crumbled
25g unsalted butter
1 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 


1. Preheat oven to 180°C.
2. Combine the eggs and ricotta in a bowl, season well and whisk until smooth.
3. 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.
4. 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.
5. 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.
6. Serve topped with parsley leaves, some freshly cracked pepper and a drizzle of extra virgin olive oil. 

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