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Easy Spring Vegetable Frittata with Creamy Goat Cheese

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

Ingredients

Scale
  • 6 large eggs
  • 4 oz (115 g) goat cheese, crumbled
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup fresh peas (shelled) or frozen peas
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil (extra virgin preferred)
  • 1/4 cup (60 ml) milk or cream (whole milk or half-and-half recommended)
  • 2 tbsp fresh herbs (chopped chives or parsley), optional
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the vegetables: rinse asparagus, trim tough ends, and cut into 1-inch pieces; shell peas if fresh; thinly slice green onions; mince garlic.
  3. Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Add garlic and green onions and sauté for about 1 minute until fragrant.
  4. Add asparagus and peas to the skillet and cook for 4-5 minutes until just tender but still bright green. Season lightly with salt and pepper.
  5. In a mixing bowl, whisk together 6 large eggs and 1/4 cup (60 ml) milk or cream. Add a pinch of salt and pepper.
  6. Crumble goat cheese and chop fresh herbs if using; set aside.
  7. Pour the egg mixture evenly over the sautéed vegetables in the skillet.
  8. Scatter the crumbled goat cheese and herbs on top, gently pressing the cheese slightly into the eggs without stirring.
  9. Transfer the skillet to the oven and bake for 15-18 minutes. Check at 15 minutes; the frittata should be mostly set but slightly jiggly in the center.
  10. Remove from oven and let rest for 5 minutes to finish setting.
  11. Slice into wedges and serve warm or at room temperature, garnished with extra herbs or cracked black pepper if desired.

Notes

Use fresh eggs at room temperature for fluffier texture. Avoid overbaking to keep the frittata moist and tender. You can broil for 1-2 minutes at the end for a golden top but watch carefully to prevent burning. Substitute goat cheese with feta, ricotta, or cream cheese if desired. For dairy-free, use plant-based cheese and coconut or almond milk. Store leftovers refrigerated up to 3 days or freeze slices up to 2 months.

Nutrition

Keywords: frittata, spring vegetables, goat cheese, easy brunch, healthy breakfast, gluten-free, vegetarian

Find it online: https://tastytuck.com/easy-spring-vegetable-frittata-with-creamy-goat-cheese-recipe-to-try-today/