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!I bought lovely fresh, homegrown asparagus from our local farm shop, Pearce’s, here’s what else you’ll need…
Fresh British Asparagus
Asparagus and goats cheese frittata
Servings: 4 - 6people
Ingredients:
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.
Instructions:
Line a small round cake tin with baking parchment and a little spray of olive oil
Whisk your eggs with salt, pepper and half of the goats cheese
Break the woody bit of asparagus off from the stalk, then slice diagonally up until just before the head
Halve the tomatoes, slice the potatoes
Scatter the tomatoes, potatoes and sliced asparagus in the cake tin and pour in the egg mixture
Then top with the remaining goats cheese and asparagus spear heads
Bake in the oven for 20 minutes
Asparagus and goats cheese frittata lunch spread