Fresh Spring Veggie Frittata with Goat Cheese
A quick and easy frittata featuring fresh spring vegetables, creamy goat cheese, and herbs, perfect for brunch or light dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 6 large eggs, room temperature
- 4 oz goat cheese, crumbled
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup fresh peas (frozen peas work well too)
- 3 scallions, thinly sliced
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh parsley
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup milk or cream (optional, dairy-free milk can be used)
- 1 clove garlic, minced
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add minced garlic, scallions, asparagus pieces, and peas. Sauté gently for 4-5 minutes until asparagus is tender but still bright green and peas are warmed through. Season lightly with salt and pepper.
- In a mixing bowl, whisk 6 large eggs with milk or cream if using. Season with a pinch of salt and freshly ground black pepper. Whisk until smooth and slightly frothy.
- Pour the egg mixture over the sautéed veggies in the skillet, tilting to distribute evenly.
- Scatter crumbled goat cheese evenly across the eggs. Sprinkle chopped chives and parsley on top. Gently press the cheese into the eggs with a spatula without overmixing.
- Cook the frittata on the stovetop for 3-4 minutes without stirring until edges start to set but center is still loose.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes until puffed, golden, and a knife inserted in the center comes out clean.
- Let the frittata rest for a couple of minutes before slicing and serving.
Notes
Use room temperature eggs for better puff and texture. Sauté veggies first to remove excess moisture and avoid sogginess. Watch the oven closely to prevent overcooking. Let the frittata rest before slicing for neater pieces. For dairy-free, substitute goat cheese with tofu-based cheese and milk with dairy-free milk. Frozen peas and asparagus can be used but thaw and drain excess water before cooking.
Nutrition
- Serving Size: 1/4 of the frittata
- Calories: 250
- Sugar: 3
- Sodium: 280
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 6
- Fiber: 2
- Protein: 16
Keywords: frittata, spring vegetables, goat cheese, easy brunch, healthy breakfast, asparagus, peas, herbs, quick recipe