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Goat's cheese and asparagus frittata

Goat's cheese and asparagus frittata

Total Time
25 min
5 min
20 min
Tangy goat's cheese and fresh asparagus add colour, flavour and nutrients to this vegetarian frittata. It’s delicious eaten warm, or refrigerated and served cold.



200 g, spears, ends trimmed

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


  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, until softened.
  3. Meanwhile, whisk eggs in a large bowl. Season with salt and pepper. Stir in lemon rind, dill and 50g goat’s cheese.
  4. Cut half the asparagus into small pieces and stir through onion in pan. Pour over egg mixture and gently stir to combine. Top with whole asparagus spears. Cook over low heat for 8-10 minutes, until almost set. Scatter remaining goat’s cheese and pepitas over top.
  5. Preheat grill on high. Place pan under hot grill and cook for 3-5 minutes or until frittata is set. Stand 5 minutes before cutting into wedges to serve.


TO REFRIGERATE: Store frittata in a reusable container for up to 3 days. Serve cold or reheat single portions in the microwave.