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Spring Garden Vegetable Frittata with Goat Cheese

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This easy spring garden vegetable frittata is packed with tender asparagus, sweet peas, fresh herbs, and creamy goat cheese. It’s a vibrant, comforting brunch centerpiece that’s naturally gluten-free and endlessly adaptable.

Ingredients

Scale
  • 8 large eggs
  • 1/3 cup whole milk (or half-and-half, or unsweetened almond milk)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 2 cups baby spinach leaves, loosely packed
  • 1/2 cup fresh or frozen peas
  • 2 green onions, thinly sliced
  • 1/2 red bell pepper, diced
  • 4 oz goat cheese, crumbled
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 tablespoon chives, chopped (optional)
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 375°F (190°C) and place the oven rack in the center. Wash and prep all vegetables and herbs. Trim asparagus, dice pepper, slice onions, and crumble goat cheese.
  2. Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Add asparagus and bell pepper; sauté for 3-4 minutes until softened and bright. Stir in green onions and peas; cook for 2 minutes more.
  3. Stir in baby spinach and a pinch of salt. Cook, stirring, until wilted (about 1 minute). Remove skillet from heat and spread veggies in an even layer.
  4. In a large bowl, whisk together eggs, milk, kosher salt, and black pepper until frothy (about 1 minute). Stir in chopped dill, parsley, and chives.
  5. Pour the egg mixture evenly over the veggies in the skillet. Gently shake the skillet to settle the eggs. Sprinkle crumbled goat cheese evenly over the top.
  6. Place skillet back on medium-low heat. Cook for 2-3 minutes, just until the edges start to set.
  7. Transfer skillet to preheated oven. Bake for 15-18 minutes, or until the center is just set and slightly puffed. (Insert a knife in the center; if it comes out clean, it’s done.)
  8. Carefully remove skillet from the oven. Let the frittata rest for 5 minutes. Run a rubber spatula around the edge to loosen, then slice into wedges and serve.

Notes

Whisk eggs well for a fluffy texture. Sauté veggies before adding eggs to prevent watery frittata. Let the frittata rest before slicing for easier serving. Use a well-oiled skillet to prevent sticking. Adapt with seasonal veggies or different cheeses. Can be served warm, room temperature, or cold. Leftovers freeze well.

Nutrition

Keywords: frittata, spring vegetables, goat cheese, brunch, gluten-free, easy, eggs, asparagus, spinach, peas, herbs

Find it online: https://blipflavor.com/spring-garden-vegetable-frittata-recipe-with-goat-cheese-easy-brunch-idea/