Home
Recipes
chevin

White cheese soufflé with trout

Cheese recipes

White cheese soufflé with trout

15 minutes

The best chopped salad

Christmas recipes

The best chopped salad

5 minutes

Flaked hot-smoked trout, avocado and salad

Avocado recipes

Flaked hot-smoked trout, avocado and salad

Red apple, asparagus and leek risotto

Apple recipes

Red apple, asparagus and leek risotto

20 minutes

Onion cheese tart

Aliums

Onion cheese tart

30 minutes

Beetroot and goat's cheese terrine

Beetroot recipes

Beetroot and goat’s cheese terrine

Broad beans with asparagus dip

Asparagus recipes

Broad beans with asparagus dip

5 minutes

Phyllo cheese strips

Cheese recipes

Phyllo cheese strips

8 minutes

Open goat's cheese and beetroot tart

Beetroot recipes

Open goat’s cheese and beetroot tart

5 minutes

Sweet onion marmalade and goats cheese tartlets

Afternoon tea

Sweet onion marmalade and goats cheese tartlets

15 minutes

Sweet yellow pepper and goats cheese pasta

Pepper recipes

Sweet yellow pepper and goats cheese pasta

20 minutes

Asparagus and goats cheese frittata

Asparagus recipes

Asparagus and goats cheese frittata

25 minutes

Load more

Asparagus and goats cheese frittata

By Phillippa Cheifitz

Serves 3

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

100 g asparagus tips
6 free-range eggs, beaten
100 g chevin (soft goat’s cheese)
Sea salt and freshly ground black pepper, to taste

Method

Trim and steam the asparagus tips. Drain and allow to cool slightly. Mix the beaten eggs with the crumbled cheese.

Heat the oil in a 20 cm pan – you want a thick omelette. Pour in the egg mixture and add the asparagus. Cook very gently – for about 20 minutes – or until the omelette starts comes away from the sides of the pan.

Slide under a hot grill to brown lightly. Season to taste. Serve warm or at room temperature.

DISCOVER MORE CHEESY RECIPES HERE