Main content

Pea, asparagus, pancetta and goat’s cheese frittata



  • 1.

    Heat the olive oil in a medium-large, ovenproof non-stick frying pan over a gentle heat and fry the onions and garlic until softened. Add the pancetta and cook until lightly golden and crisp at the edges. Stir in the peas and asparagus then add the thyme leaves. Remove from the heat.

  • 2.

    Beat the eggs with the cream, Parmesan and plenty of seasoning. Pour the egg mixture into the frying pan and stir gently. Return the pan to the heat and stir the mixture, pushing the uncooked egg from the outer edges gently towards the middle. As the frittata begins to set at the bottom, top with the goat’s cheese then continue to cook, without stirring, for 5-6 minutes. Place under a preheated hot grill for 1-2 minutes until lightly set. Cut into wedges and serve immediately


Copyright © Gordon Ramsay

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Pea, asparagus, pancetta and goat’s cheese frittata.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine