Goat cheese asparagus frittata

Jacqueline Alwill

Brown Paper Nutrition

So much flavour with 22g protein per serve. Eat as is for a quick lunch or boost it with salad including quinoa/legumes for added protein.

Serves 4
Gluten free : Vegetarian
10 eggs
⅓ cup milk
½ small (100g) red onion, peeled and finely sliced
1 bunch asparagus, woody ends trimmed and stalks cut in half
½ cup chopped fresh herbs of choice – dill, parsley and basil all work well
½ cup (100g) goat cheese or sheep’s feta, crumbled
Iodised sea salt and black pepper

Heat oven to 180C. Whisk eggs and milk together and season with salt and pepper. Line a 12x20cm loaf tin or ceramic baking dish with greaseproof paper. Layer half the red onion, asparagus, herbs and goat cheese and repeat. Pour egg mixture over and place in middle of oven to cook for 35-40 minutes or until puffy and lightly golden on top. Allow to cool slightly before serving and eating. Can be sliced and stored in fridge to enjoy the next 1-2 days.