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Fluffy Spring Vegetable Frittata with Goat Cheese

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This easy, oven-baked frittata features fresh spring vegetables, creamy goat cheese, and fragrant herbs for a fluffy, colorful brunch dish. Perfect for gatherings or a cozy weekend breakfast, it’s quick to prepare and endlessly adaptable.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/3 cup whole milk (or almond milk for dairy-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup asparagus, trimmed and sliced into 1-inch pieces
  • 1/2 cup fresh peas or thawed frozen peas
  • 1/2 cup baby spinach, roughly chopped
  • 1/4 cup sliced green onions (or leeks)
  • 1/4 cup diced red bell pepper
  • 2 tablespoons fresh dill, chopped (or parsley or chives)
  • 2 ounces soft goat cheese, crumbled
  • 1 tablespoon olive oil (or butter for richer flavor)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Trim and slice asparagus, dice bell pepper, chop spinach, and slice green onions. Shell fresh peas if using.
  3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add asparagus, bell pepper, and peas; sauté for 2-3 minutes until just starting to soften. Add spinach and green onions, cook another minute.
  4. In a medium bowl, whisk together eggs, milk, salt, and pepper until light and slightly frothy (about 1 minute).
  5. Remove skillet from heat. Scatter sautéed veggies evenly in the pan. Pour egg mixture over the veggies and gently stir to distribute.
  6. Sprinkle fresh dill and crumbled goat cheese over the top. Do not stir.
  7. Transfer skillet to oven and bake for 18-22 minutes, until puffed, golden, and just set in the center.
  8. Let frittata cool for 5 minutes in the pan. Run a spatula or knife around the edges to loosen.
  9. Slice into wedges and serve warm, at room temperature, or cold.

Notes

For extra fluffiness, use room temperature eggs and whisk well. Avoid overcooking the veggies during sautéing to keep them crisp. If using a baking dish instead of a skillet, grease well. Substitute veggies and cheese as desired. Refrigerate leftovers up to 4 days or freeze for up to a month.

Nutrition

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

Find it online: https://chrisfeasts.com/fluffy-spring-vegetable-frittata-recipe-easy-goat-cheese-brunch/