Asparagus and Goat Cheese Frittata
Ready in less than 30 minutes, asparagus and goat cheese frittata is the perfect solution for a quick meal at the end of a busy day. Just add salad and a crusty loaf for a simple dinner.
- 6 eggs
- 2 Tablespoons chopped fresh herbs (I used chervil, chives & parsley)
- Salt & Pepper
- 1 Tablespoon butter or ghee
- 200 g (7 oz) fresh asparagus spears woody end removed & chopped into 4cm pieces
- 60 - 90 g (2 - 3 oz) fresh goat cheese crumbled
Pre-heat the grill (broiler) to high.
In a small bowl, whisk the eggs together with the herbs.
Season the eggs with salt & pepper, and set aside.
Melt the butter in the fry pan over a medium-low heat, and add the chopped asparagus.
Cook for 2-3 minutes, stirring occasionally, until the asparagus begins to soften.
Reduce the heat to low and pour the egg mixture over the asparagus, pushing any stray pieces of asparagus below the egg mixture.
Scatter the goat cheese over the eggs, and poke some of the cheese under the egg mixture.
Allow the frittata to cook for 10 minutes. You will see small bubbles rising in the mixture but the top will not be set at the end of this time.
Place the frittata under the grill for 3 - 5 minutes, until the top has set and has started to brown.
Set the frittata aside for 5 minutes before serving, or allow to cool completely.
Calories: 199kcal | Carbohydrates: 6.4g | Protein: 13.7g | Fat: 13.4g | Cholesterol: 293.5mg | Sodium: 178.3mg | Sugar: 3.7g | Vitamin A: 700IU | Vitamin C: 47.9mg