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Fresh 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 light lunches. This recipe balances tangy cheese with crisp veggies for a satisfying and comforting meal.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup fresh peas (frozen peas can be used)
  • 1 cup cherry tomatoes, halved
  • 4 ounces goat cheese, crumbled
  • 1 small shallot, finely diced
  • 2 tablespoons fresh herbs (chopped chives and parsley)
  • 2 tablespoons olive oil (extra virgin)
  • Salt and pepper to taste
  • 1/4 cup milk or cream (whole milk or half and half, optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the vegetables: rinse and trim the asparagus, then cut into 1-inch pieces. Halve the cherry tomatoes. Finely dice the shallot and chop the herbs. Set aside.
  3. Whisk the eggs: In a large bowl, crack 8 eggs and add 1/4 cup milk or cream if using. Season with salt and pepper. Beat vigorously until slightly frothy and uniform in color.
  4. Sauté the vegetables: Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Cook shallots for about 2 minutes until softened. Add asparagus and cook 3-4 minutes until tender but bright green. Stir in peas and cherry tomatoes and cook for another 2 minutes until tomatoes are warmed but not mushy.
  5. Pour in the egg mixture evenly over the vegetables in the skillet. Shake the pan gently to settle the eggs between the veggies. Scatter crumbled goat cheese on top. Cook without stirring for 2-3 minutes until edges begin to set but center is still runny.
  6. Transfer the skillet to the preheated oven. Bake for 12-15 minutes until the frittata is puffed, golden around edges, and a toothpick inserted near the center comes out clean.
  7. Remove from oven and let rest for 5 minutes before slicing. Sprinkle with fresh chives and parsley and serve warm.

Notes

Use room temperature eggs for fluffier texture. Avoid overcooking vegetables to maintain freshness and crunch. If frittata browns too quickly on top but is not set inside, tent loosely with foil and continue baking. Let rest for 5 minutes before slicing to firm up and enhance creaminess. Can substitute goat cheese with feta, ricotta, or vegan cheese. For dairy-free, omit cheese and add avocado slices after baking.

Nutrition

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

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