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Asparagus And Dill Frittata

  • Serves 6
Asparagus  And Dill Frittata

A popular dish gets a whole new look and flavour.


  • 2 tblsp clarified butter or olive oil
  • 2 cloves garlic, peeled and chopped
  • 4 rashers bacon, diced
  • 1 cup finely chopped shallots or spring onions
  • 8 eggs
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tblsp chopped fresh dill or 1 tblsp dried dill
  • 250 gram wheel Brie, finely sliced
  • 200 grams blanched asparagus or 240 gram can well drained


  1. Heat the butter or olive oil in pan. Gently cook the garlic, bacon and shallots for about 5 minutes until they have softened.
  2. Beat the eight egg yolks and only four egg whites together with the salt, pepper and dill. Beat the remaining four egg whites in a clean bowl until they form soft peaks and fold into the beaten egg mixture. Pour into the hot pan and allow the mixture to cook over a moderate heat for about 3 minutes until the base is set.
  3. Place the frittata into the oven and cook at 190°C for about 10 minutes until the frittata is beginning to set. Remove the frittata from the oven and arrange the brie and asparagus on top of the cooking frittata. Return to the oven for about an extra 15 minutes until the egg is well set and the frittata is golden and risen.
  4. Serve hot while the frittata is fluffy and golden.

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