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A beautiful frittata recipe with seasonal asparagus, goats cheese & pea puree.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, easy dinner, Main Course
Cuisine Mediterranean
Servings 4


  • 2 handfuls asparagus spears woody ends removed
  • 200 g frozen peas
  • 1 tsp tarragon finely chopped
  • unsalted butter
  • 150 g fresh goats cheese
  • 10-12 eggs*
  • 100-120 ml double cream*
  • A pinch chilli flakes
  • A drizzle (Optional) Basil oil or pesto
  • Dressed rocket leaves to serve


  • Preheat oven to 200°C or 390°F.
  • In a saucepan of boiling salted water, blanch the asparagus for 2-3 minutes until tender. Using tongs, remove asparagus and plunge into cold water. Once cool, drain on kitchen paper.
  • Bring saucepan back to boil & cook peas for 2 minutes, then drain (reserve some of the water). Add to processor & blitz with tarragon & a couple of tablespoons of cooking water until you have a fairly smooth puree. Season well.
  • Lightly grease a 10 or 12” frying pan with butter. Arrange the asparagus spears around the pan. Dollop the puree in between the spears and crumble over most of the goats cheese. Whisk eggs & cream together & season. Pour egg mix into frying pan (1). Bake for 20-25 minutes or until set in the centre.
  • Allow frittata to cool slightly, then slice. Sprinkle with chilli flakes & serve with dressed rocket.


*This will depend on the size of the pan you choose. 10 eggs & 100ml of cream should be good for a 10” pan, 12 eggs & 120ml for a 12”. 
Keyword Asparagus, Frittata, Healthy, Slow Carb