Goat’s cheese and asparagus frittata

Goat’s cheese and asparagus frittata

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

A little goat’s cheese transforms this frittata. You could also make it in the morning and serve it as a cold lunch. Just don’t eat the whole thing yourself!

Ingredients

Quantity Ingredient
3 eggs
2 egg whites
sea salt and freshly ground pepper
1/2 tablespoon extra-virgin olive oil
1 teaspoon butter
5 thin spears asparagus, woody ends trimmed
60g marinated goat’s cheese, broken into small pieces
1/4 cup grated parmesan cheese

Method

  1. Preheat your grill to high. Whisk the eggs and egg whites and season with salt and pepper.
  2. Heat the oil and butter in a non-stick, ovenproof frying pan over a medium heat. Pour in the egg mixture and let it settle for 1–2 minutes. Arrange the asparagus spears over the surface and dot with pieces of goat’s cheese. Cook for a further 4–5 minutes, or until almost set.
  3. Sprinkle the parmesan over the top and place under the hot grill for 2–3 minutes, or until golden. Cut the frittata into wedges and serve hot or cold.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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