Asparagus and Goats Cheese Frittata

It’s asparagus season, and it’s Bank Holiday, so add this tasty frittata to your BBQ spread! Perfect for vegetarians, this quick and tasty dish is great as a side, part of a lunch spread, and if there are any leftovers grab a slice for work!

Fresh British Asparagus

I bought lovely fresh, homegrown asparagus from our local farm shop, Pearce’s, here’s what else you’ll need…


Serves 4

Increase your ingredients if you want a bigger frittata.

  • 4 eggs
  • 75g soft goats cheese
  • 50g cherry tomatoes
  • 4 small boiled new potatoes
  • 75g asparagus

To keep it simple I baked my frittata in the oven, it saved faffing with frying pans and grilling (and I don’t have a pan for that)


  1. Line a small round cake tin with baking parchment and a little spray of olive oil
  2. Whisk your eggs with salt, pepper and half of the goats cheese
  3. Break the woody bit of asparagus off from the stalk, then slice diagonally up until just before the head
  4. Halve the tomatoes, slice the potatoes
  5. Scatter the tomatoes, potatoes and sliced asparagus in the cake tin and pour in the egg mixture
  6. Then top with the remaining goats cheese and asparagus spear heads
  7. Bake in the oven for 20 minutes

Asparagus and goat cheese frittataAsparagus and goats cheese frittata lunch spread

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