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A slice of asparagus and goat cheese frittata on a white plate.
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5 from 6 votes

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.
Prep Time5 mins
Cook Time15 mins
Resting Time5 mins
Total Time25 mins
Course: Lunch or Dinner
Cuisine: Mediterranean
Servings: 4
Calories: 199kcal
Author: Tania @ The Cook's Pyjamas


  • 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.