Preheat the oven to 180 °C (160 °C fan) and prepare the asparagus. Cut off the woody ends and cut the spears into bite-sized pieces.
Slice the spring onions into fine rings. Whisk the eggs in a bowl with a little salt and pepper.
Heat the olive oil in an ovenproof frying pan and briefly fry the asparagus. Add the spring onions and let them cook briefly too.
Pour the whisked eggs into the pan and dot the soft goat's cheese over the top. Let the mixture set slightly.
Bake the frittata in the oven at 180 °C for 12–15 min, until the eggs are set and the top is lightly golden brown.
Take the frittata out of the oven and let it rest briefly. It tastes best served warm.
Good to know
I like a dish like this on days when things need to be uncomplicated. The frittata is in the oven in no time and still feels special.
Swaps
Soft goat's cheese → sheep's cheese (more calcium, stronger flavour); asparagus → broccoli (more fibre and vitamin C); spring onions → leek (milder, also with fibre); olive oil → ghee (stable at high heat and aromatic)
Allergens
Contains egg and milk. Usually suitable for children if the texture works for them; during pregnancy only with pasteurised soft goat's cheese and a fully cooked frittata.
