Goats cheese, pea & asparagus frittata

Goats cheese, pea & asparagus frittata
This goats cheese, asparagus and pea frittata is an incredible seasonal dish for spring. Seasonal food has much more nutrients in it and it tastes great too! Enjoy!
Icon_cookingtime_grey Created with Sketch. 10 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Goats cheese, pea & asparagus frittata


  • 150g asparagus, wooden stalk trimmed off
  • 4 good quality free-range eggs
  • 10g chives
  • 100g fresh or frozen peas
  • 25 goat’s cheese
  • 1 tbsp olive oil
  • salt and pepper

How to make

  1. Cook peas by boiling until tender if they are frozen.

  2. Slice asparagus into 1cm pieces, but reserving the tips.

  3. Finely chop chives

  4. Whisk eggs in a bowl until beaten and then add the chopped chives.

  5. Heat a non-stick frying pan on a medium heat.

  6. Add the oil and cook the chopped asparagus for 2 min or until starting to become tender.

  7. Add the peas and cook for a further minute.

  8. Season the beaten egg mixture and pour into the pan, swirling it around until the egg has spread over the vegetables.

  9. Preheat the grill to a medium/ high heat.

  10. When the bottom of the frittata has set, arrange the goat’s cheese and asparagus tips,

  11. Pop the frittata under the grill until the egg is set and the cheese is molten.

  12. Allow to cool before sliding out of the pan and slicing.

  13. Eat and enjoy!

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