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Photo of Goat's cheese and asparagus frittata by WW

Goat's cheese and asparagus frittata

5 - 8
PersonalPoints™ per serving
Total Time
25 min
5 min
20 min
Add colour, flavour and nutrients to your vegetarian frittata with tangy goat's cheese and asparagus.



200 g, spears

Olive oil

3 tsp

Brown onion

2 medium, chopped


8 medium

Fresh lemon rind

2 tsp, finely grated

Fresh dill

3 tsp, chopped

Soft goat's cheese

100 g, crumbled

Pumpkin seeds (pepitas)

2 tsp, (pepitas)


  1. Cook asparagus in a saucepan of boiling water for 1 minute. Drain.
  2. Heat oil in a medium, non-stick, ovenproof frying pan over medium heat. Cook onions, stirring, for 6-8 minutes or until softened.
  3. 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
  4. Preheat grill on high. Scatter remaining 50g goat’s cheese and pumpkin seed over frittata. Grill for 3-5 minutes or until set. Serve.