Goat's cheese and asparagus frittata
5 - 8
PersonalPoints™ per serving
Add colour, flavour and nutrients to your vegetarian frittata with tangy goat's cheese and asparagus.
200 g, spears
2 medium, chopped
Fresh lemon rind
2 tsp, finely grated
3 tsp, chopped
100 g, crumbled
Pumpkin seeds (pepitas)
2 tsp, (pepitas)
- Cook asparagus in a saucepan of boiling water for 1 minute. Drain.
- Heat oil in a medium, non-stick, ovenproof frying pan over medium heat. Cook onions, stirring, for 6-8 minutes or until softened.
- Beat eggs in a large bowl. Season with salt and pepper. Stir in lemon rind, dill and 50g goat’s cheese. Cut half the asparagus into small pieces and stir into onion in pan. Pour over egg mixture and gently stir. Top with whole asparagus spears. Cook over low heat for 8-10 minutes or until almost set
- Preheat grill on high. Scatter remaining 50g goat’s cheese and pumpkin seed over frittata. Grill for 3-5 minutes or until set. Serve.