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Green Frittata with Asparagus and Spinach

Serves 4



  1. Heat the oil and butter in a 25½ cm (10 inch) non-stick frying pan (I like to use a cast iron one).  Saute the chopped asparagus, spinach, leeks, chives and tarragon for a few minutes until the spinach has wilted. 
  2. Whisk the eggs in a large bowl to combine and season to taste with salt and pepper. Pour the egg mixture into the pan and gently cook for about 5 minutes, using a heatproof rubber spatula to shimmy around the edges to loosen the fritatta from the pan as it cooks.
  3. Meanwhile, heat a grill on high. Once the fritatta has almost cooked through but is still a little soft in the centre, arrange the remaining asparagus on top and scatter over the goats cheese. Transfer to the grill to cook for about 1 minute until just set and lightly golden.
  4. Carefully slide the fritatta out onto a large plate or board and divide into portions. Serve at once.
  • TIP: For a non-vegetarian version, add 4 cooked and chopped streaky bacon slices to the fried mixture at the start of the recipe.