Asparagus and goats cheese frittata

Asparagus and goats cheese frittata

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 3
  • Easy
  • Fat conscious
  • 15 minutes
  • 25 minutes


  • 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

Cooking Instructions

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.


Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

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.

Social Media

Related Recipes