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Fresh Spring Vegetable Frittata with Creamy Goat Cheese

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A light and indulgent frittata featuring fresh spring vegetables and creamy goat cheese, perfect for brunch or light dinners. Quick and easy to prepare, it combines tender asparagus, sweet peas, and tangy goat cheese in a fluffy egg base.

Ingredients

Scale
  • 8 large eggs, preferably at room temperature
  • 4 ounces goat cheese, crumbled
  • 1 bunch asparagus (about 8 ounces), trimmed and cut into 1-inch pieces
  • 1 cup fresh peas, shelled (or frozen peas, thawed)
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup (60 ml) milk or cream (whole milk, half-and-half, or dairy-free milk)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley or chives

Instructions

  1. Preheat your oven’s broiler and position the oven rack about 6 inches from the heat source.
  2. Prepare the vegetables: Trim and cut the asparagus into 1-inch pieces. Shell the peas if fresh, or rinse frozen peas under cold water to thaw. Thinly slice the green onions and mince the garlic cloves.
  3. Whisk the eggs: In a mixing bowl, crack 8 large eggs. Add 1/4 cup (60 ml) milk or cream, a pinch of salt, and a few grinds of black pepper. Whisk vigorously until the mixture is pale and slightly frothy. Set aside.
  4. Sauté the veggies: Heat 2 tablespoons olive oil in your oven-safe skillet over medium heat. Add the minced garlic and sliced green onions, cooking for about 1 minute until fragrant but not browned.
  5. Add the asparagus pieces and peas to the skillet. Sauté gently for 4-5 minutes until bright green and just tender but still crisp.
  6. Pour the eggs over the veggies: Spread the sautéed vegetables evenly in the pan, then pour the egg mixture over them. Tilt the skillet gently to distribute the eggs evenly.
  7. Cook gently on the stove: Let the eggs cook over medium-low heat for about 5-6 minutes. The edges should start to set while the center remains slightly loose. Do not stir.
  8. Add the goat cheese: Crumble 4 ounces of goat cheese evenly over the top.
  9. Finish under the broiler: Transfer the skillet to the oven and broil for 3-5 minutes until the top is lightly browned and the eggs are fully set. Watch closely to avoid burning.
  10. Garnish and serve: Remove from the oven, sprinkle with fresh chopped parsley or chives, and let it rest for 2 minutes before slicing.

Notes

Use room temperature eggs for fluffiness. Whisk eggs until slightly frothy but not overdone. Sauté vegetables gently to keep them crisp. Cook eggs on medium-low heat to avoid rubberiness. Finish under the broiler for a golden top. Let the frittata rest before slicing for better texture. If no broiler is available, cover skillet and cook on low until set.

Nutrition

Keywords: frittata, spring vegetables, goat cheese, brunch, easy recipe, asparagus, peas, vegetarian, gluten-free

Find it online: https://lucastable.com/fresh-spring-vegetable-frittata-with-creamy-goat-cheese-easy-recipe-for-perfect-brunch/