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Vibrant Spring Vegetable Frittata with Creamy Goat Cheese

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A quick and easy frittata packed with fresh spring vegetables and creamy goat cheese, perfect for brunch or a light dinner. This recipe celebrates seasonal produce with a fluffy, flavorful egg base.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 4 ounces creamy goat cheese, softened
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup fresh peas (or thawed frozen peas)
  • 2 cups baby spinach, loosely packed
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons fresh herbs (chopped chives or parsley), optional
  • Salt and pepper to taste (sea salt and freshly cracked black pepper)
  • 1/4 cup milk or cream (60 ml)

Instructions

  1. Prep Your Veggies (10 minutes): Rinse and trim the asparagus, cutting into 1-inch pieces. Shell fresh peas if using. Chop the shallot finely and mince garlic. Rinse spinach and pat dry.
  2. Sauté Vegetables (5-7 minutes): Heat 2 tablespoons olive oil in your oven-safe skillet over medium heat. Add shallots and garlic, cooking until fragrant and translucent, about 2 minutes. Toss in asparagus and peas, sautéing until asparagus turns bright green and is just tender, about 4 minutes. Add spinach last, stirring until wilted—about 1 minute. Season lightly with salt and pepper.
  3. Whisk Eggs and Goat Cheese (5 minutes): In a mixing bowl, crack 8 large eggs and add 1/4 cup (60 ml) milk or cream. Whisk until well combined and slightly frothy. Crumble the goat cheese into the mixture and whisk gently, leaving some chunks. Stir in fresh herbs if using, plus a pinch more salt and pepper.
  4. Combine and Cook on Stove (3-5 minutes): Pour the egg mixture over the sautéed veggies in the skillet. Tilt the pan to distribute evenly. Cook over medium-low heat without stirring. Use a spatula to gently lift the edges and let uncooked egg flow underneath. Cook until edges start to set but center is still slightly runny, about 4 minutes.
  5. Bake in Oven (10-12 minutes): Preheat oven to 375°F (190°C). Transfer skillet to oven and bake until frittata is puffed and firm in center. Test doneness by gently shaking pan; it should jiggle slightly but not be liquidy. A toothpick inserted should come out mostly clean.
  6. Rest and Serve: Remove from oven and let rest for 5 minutes. Loosen edges with spatula before slicing into wedges. Serve warm or at room temperature with a side salad or crusty bread.

Notes

If frittata browns too fast on top, tent loosely with foil halfway through baking. Resting the frittata after baking helps it set fully and makes slicing easier. Use a well-seasoned cast iron or non-stick pan to prevent sticking. The frittata continues to cook slightly while resting, so avoid overcooking in the oven.

Nutrition

Keywords: spring vegetable frittata, goat cheese frittata, brunch recipe, easy frittata, healthy brunch, vegetarian frittata, gluten-free frittata

Find it online: https://realityeats.com/vibrant-spring-vegetable-frittata-with-creamy-goat-cheese-easy-recipe/