Asparagus & Red Capsicum Frittata

This flavoursome healthy lunch option is shared with you by our friends at Tasman Sea Salt.

At a glance

Approx 30 minutes


  • 1 bunch asparagus
  • 2 red capsicums, roasted, peeled and sliced
  • 6 free range eggs
  • Goats cheese
  • Tasman Sea Salt


  1. Preheat the oven to 180C
  2. Heat a pan with some olive oil and fry the asparagus for a couple of minutes until bright green and tender.
  3. Whisk the eggs with some Tasman Sea Salt and black pepper and add to the pan along with the red capsicum. Crumble the goats cheese around the pan.
  4. Cook on the stove top for around 5 minutes then put the pan into the oven for another 15 minutes until golden on top.
  5. Serve warm or cold.

Note: Blue cheese, feta and cheddar can be used in place of goats cheese if preferred.