Brekkie Frittata

clock 5 minutes + 15 minutes bowl Serves 8


  • 170g asparagus, trimmed
  • 8 eggs
  • 1/3 cup grated cheddar
  • Salt and pepper, to taste
  • 1 Tbsp extra virgin olive oil
  • 100g firm fresh ricotta
  • 200g cherry tomatoes, halved
  • 2 green onions (scallion), chopped, plus extra to serve
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  • 1. Pour boiling water over asparagus in a heatproof bowl, stand for 2 minutes; drain.

  • 2. Meanwhile, whisk eggs, milk and cheese in a large jug; season.

  • 3. Heat oil in an 18cm frying pan over medium heat. Add egg mixture; cook for 3 minutes, scraping edge of the mixture into centre of pan. Top with chunks of ricotta, asparagus, tomato and green onion; season. Cook frittata, covered with a lid or foil, over low-medium heat for 6 minutes or until egg is just set.

  • 4. Cut into wedges; serve warm, sprinkled with extra green onion, if you like.

  • Tips:

  • This recipe is a great way to use up leftover meat, sausages, chicken and cooked vegetables. Heat the leftover ingredients in the pan first in step 3 before adding the egg mixture.

  • Use baby spinach leaves, cooked zucchini or broccoli florets in place of the asparagus, if you like.


  • • Energy 578Kj • Protein 10g • Total Fat 10g • Saturated Fat 4g • Carbohydrates 2g • Sugars 2g • Sodium 177mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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