This Welsh goats cheese and asparagus frittata is a simple, seasonal dish that’s perfect for spring. Made with fresh asparagus, creamy goat’s cheese and local eggs, it’s light, flavourful and ideal for brunch, lunch or a relaxed evening meal.
RECIPE OF THE MONTH | May 2026
Welsh Goats Cheese and Asparagus Frittata
Serves: 4-6 | Preparation: 15 minutes | Cook Time: 30 mins
Ingredients
300g asparagus, (trimmed and cut into 3–4 cm pieces)
250g Pant Ys Gawn goat cheese
8 large Penllyn Estate Eggs
80 g onion, finely chopped
20 g Forage Rapeseed Oil
10 g Ty Tanglwyst butter (optional but recommended for flavour and browning)
1 tsp salt
Black pepper
SERVING SUGGESTIONS:
Toss gem lettuce, peppers, tomatoes and olives with a drizzle of lemon rapeseed oil for refreshing side salad.
Drizzle frittata with green pesto
Method
1. Boil salted water and blanch asparagus for 2 minutes only. You want it to still be slightly firm. Drain and cool.
2. Heat rapeseed oil (+ butter if using) in an oven-safe frying pan (25–28 cm).
3. Cook onions on low heat for 6–8 minutes until soft but not browned.
4. Add asparagus to the pan for the last 1 minute just to warm through.
5. Whisk eggs with salt and pepper until just combined (don’t over-whip as too much air can make it spongy).
6. Mix in about ¾ of the goat’s cheese, saving the rest for topping.
7. Spread vegetables evenly in the pan with the heated oil.
8. Pour over egg mixture and sprinkle remaining goat’s cheese on top.
9. Cook on very low heat for 5 minutes on the stove. You want the edges fully set but the centre still very loose
10, Transfer to oven at 170°C and Bake for 12–18 minutes. It should be just set in the centre with a slight wobble
12. Rest for 8–10 minutes to firm up before slicing.
