Print

Fresh Spring Vegetable Frittata with Creamy Goat Cheese

fresh spring vegetable frittata - featured image
Print Recipe

A light yet rich frittata featuring fresh spring vegetables and creamy goat cheese, perfect for a quick and delicious brunch or light dinner.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 4 ounces creamy goat cheese, crumbled
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • ½ cup frozen peas, thawed
  • 3 spring onions, thinly sliced (white and green parts)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (extra virgin preferred)
  • ¼ cup whole milk or cream (or almond milk for dairy-free)
  • 2 tablespoons fresh herbs (chopped chives or parsley)
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Rinse and trim the asparagus, slice into 1-inch pieces. Thinly slice the spring onions, separating white and green parts. Mince the garlic cloves. Set aside.
  2. In a medium bowl, whisk together 8 large eggs and ¼ cup whole milk or cream until smooth and slightly frothy. Season with salt and pepper. Set aside.
  3. Heat 2 tablespoons olive oil in an oven-safe 8 to 10-inch skillet over medium heat. Add the white parts of the spring onions and minced garlic; sauté for about 2 minutes until fragrant but not browned.
  4. Add asparagus pieces and cook for 4-5 minutes, stirring occasionally, until they start to soften but still have a bite. Add peas and cook for another 1-2 minutes. Adjust seasoning if needed.
  5. Spread cooked vegetables evenly in the skillet. Pour the egg mixture over the veggies and gently stir to distribute evenly. Dot the top with crumbled goat cheese and sprinkle chopped herbs.
  6. Reduce heat to low and cook without stirring for about 5 minutes until edges start setting but center is slightly runny. Watch carefully to avoid burning.
  7. Transfer skillet to a preheated oven at 375°F (190°C). Bake for 10-12 minutes until frittata is fully set and lightly golden on top. Test doneness by gently shaking the pan; center should not jiggle.
  8. Remove from oven and let rest for 5 minutes before slicing. Serve warm or at room temperature.

Notes

Use room temperature eggs for fluffier texture. Avoid overcrowding the pan to prevent sogginess. Cook on low heat before baking to keep eggs tender. Add goat cheese just before baking to preserve creamy pockets. Preheat oven before transferring skillet. If no oven-safe skillet, transfer mixture to baking dish after sautéing veggies.

Nutrition

Keywords: frittata, spring vegetables, goat cheese, easy brunch, asparagus, peas, spring onions, healthy breakfast

Find it online: https://bitefuljoy.com/fresh-spring-vegetable-frittata-recipe-with-creamy-goat-cheese-easy-and-delicious/