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Baked Asparagus Frittata

Baked Asparagus Frittata

Baked Asparagus Frittata


6 large eggs

⅓ cup milk

½ cup crumbled goats cheese

heaping tablespoon finely chopped onion

1 ½ teaspoons Dijon mustard

big pinch salt

handful of thin asparagus

drizzle olive oil

big squeeze fresh lemon juice

Pinch sea salt

Freshly ground black pepper


Preheat oven to 180C. Line a 23cm square baking pan with two strips of baking paper, cut to size.

In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary, and carefully slide it onto the middle rack of the oven. Bake for 10 minutes.

While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus; the asparagus should be shorter than 23cm in length. Toss the asparagus with a drizzle of olive oil, a big squeeze of lemon juice, salt and pepper, and set aside.

After ten minutes, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The centre should be springy to the touch when it is done.

Let the frittata rest for a few minutes, lift the frittata out and onto a flat surface.

Slice and serve warm or at room temperature with a green salad and a glass of Leopard's Leap Sauvignon Blanc.




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