Preheat the oven to 200'C.
Beat the eggs together with the salt and pepper.
Drain the asparagus and cut the stems in half.
Finely chop the chives and add to the egg mixture.
Break the goats cheese into small pieces.
Heat a frying pan and add the butter until foaming. Pour in the eggs and allow the base to cook without stirring the eggs. Place the asparagus and goats cheese pieces on top and transfer the frying pan to the oven.
Cook for 10 minutes or until the centre of the fritatta is set.
Allow to cool and then transfer to a chopping board and cut into 6 pieces.
Serve with some rocket leaves and drizzle of olive oil.
«This frittata recipe will fit a 20cm frying pan. If you have bigger or smaller pans adjust the recipe accordingly.»