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Asparagus and dill frittata with brie

  • 6
Asparagus and dill frittata with brie

If you want eggs with your brunch, try a frittata. It can be prepared in advance and put in to cook when the guests arrive.


  • 2 cloves garlic
  • 4 rashers bacon, optional
  • 2 tablespoons butter or olive oil
  • ½ cup finely chopped shallots or spring onions
  • 8 eggs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons chopped fresh dill or 1 tablespoon dried dill
  • 250 grams brie
  • 200 grams fresh blanched asparagus, or 240 gram can well-drained


  1. Peel the garlic and mash it into a paste. Cut the rind from the bacon and dice the bacon flesh finely.
  2. Heat the butter or olive oil in an ovenproof frying pan. Gently cook the garlic, bacon and shallots for about 5 minutes until they have softened and fragrant.
  3. Beat 6 of the eggs and 2 egg yolks together with the salt, pepper and fresh or dried dill. Then beat the remaining two egg whites together until they form soft peaks. Fold them into the beaten egg mixture. Pour into the hot pan and allow to cook over a moderate heat for about 3 minutes until the base is set.
  4. Place the frittata in the oven and cook it at 190ºC for about 10 minutes until it is beginning to set.
  5. Thinly slice the brie. Remove the frittata from the oven and arrange the asparagus and sliced brie on top.
  6. Return the frittata to the oven for an extra 15 minutes until the egg is well set, the brief softly melted and the frittata golden and risen. Serve immediately.

Cooks Tips

- Peel the asparagus from a little below the tip to the end of the stalk. Snap the stalk to remove the coarse end before blanching. This will remove any stringy fibresThis way you will remove any stringy fibres from the asparagus, making the frittata both look nicer and easier to enjoy.

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