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Pea, asparagus, pancetta and goat’s cheese frittata


  • 1 tablespoon Olive Oil

  • 1 Clove Garlic finely chopped

  • 1 Red Onion chopped

  • 100 g pancetta or rindless streaky bacon, diced

  • 150 g fresh or frozen peas thawed if frozen

  • 150 g asparagus tips blanched and refreshed

  • 4 sprigs Thyme leaves picked and chopped

  • 6 Eggs beaten

  • 150 ml Double cream

  • 30 g Parmesan Cheese

  • 150 g Goat's Cheese log with rind, thickly sliced

  • Sea Salt & freshly ground black pepper


  • 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

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