Asparagus & Pea Frittata

This recipe works in combination with: Goat's Cheese & Grilled Red Pepper Pasta.

Italian-style omelette made with asparagus, peas and goat's cheese with a rocket salad.


  • 100g of asparagus tips, cut into 1cm pieces
  • 2 medium new potatoes (approx 70g each), halved and thinly sliced
  • half a 70g bag of rocket leaves
  • 50g of soft goat's cheese
  • 4 medium eggs, beaten
  • 80g of frozen peas
  • 90ml of milk
  • 11/2 tbsp vegetable oil
  • 1/2 tbsp margarine/butter
  • 1 tsp vinegar
  • Serves: 2
  • Course: Lunch
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £2.23
  • Store cupboard: Basic
  • Calories per serving: 337
  • 5-a-day per serving: 1.3
  • Print Recipe
Asparagus Frittata photo

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  1. Cook the potatoes in lightly salted boiling water for 5 minutes, or until tender. Cook the asparagus and peas in lightly salted boiling water for 2-3 minutes, or until the asparagus is tender.
  2. Mix the eggs with the milk and goat's cheese and season with salt and pepper.
  3. Preheat the grill to high. Heat 1/2 tbsp oil and the margarine/butter in a frying pan and add the potatoes, asparagus and peas. Pour in the beaten eggs, making sure the vegetables are covered. Stir the egg mixture to break it up a little as it begins to cook. Cook for 2-3 minutes over a medium heat, or until the edge of the frittata begins to set.
  4. Place the frittata pan under the grill and cook for 4-5 minutes, or until the egg is cooked and the top is golden.
  5. Meanwhile to prepare the salad, mix together the vinegar and 1 tbsp oil, season with salt and pepper, and toss with the rocket leaves.
  6. Serve the frittata immediately with the dressed rocket salad.

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