Main Meals

Asparagus and goats cheese frittata

3
Easy
15 minutes
25 minutes

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Ingredients

Method
  • 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

Ingredients

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.

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Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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