Cheese & Asparagus Frittata

This fritatta recipe fuses a range of flavours and is a great alternative to your average omelette. You can have this as a breakfast dish or as an evening meal with a salad. This recipe is simple to make and perfect for a mid-week meal.



  • Bundle of fine asparagus spears, trimmed
  • 1 tbsp olive oil
  • bunch of spring onions, finely sliced
  • 150g/5oz goat’s cheese, crumbled
  • 5 eggs, lightly beaten


  1. Preheat oven to gas mark 4/180°C (160°C in a fan oven) or preheat grill to high.
  2. Add asparagus to a pan of boiling, salted water and cook for 3-4 mins until just tender.
  3. Drain and refresh in cold water, then drain again and put to one side.
  4. Heat oil in a frying pan and add spring onions and cook on a low heat for about 5 mins until beginning to soften.
  5. Season and stir half of goat’s cheese into beaten egg and pour it into pan.
  6. Turn heat to low and tilt pan so mixture covers base.
  7. Scatter over remaining cheese.
  8. Carefully lay asparagus into mixture and cook for about 5-6 mins until just beginning to set,then sit pan in oven or under grill and cook for a further few mins until it starts to turn pale golden.
  9. Remove and slice to serve.
  10. Serve with a tomato salad.

Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 277, Fat: 21g, Carbohydrate: 3g