Print

Fresh Spring Vegetable and Goat Cheese Frittata

fresh spring vegetable and goat cheese frittata - featured image
Print Recipe

A quick and easy frittata featuring fresh spring vegetables and creamy goat cheese, perfect for Easter brunch or any spring gathering.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/2 cup whole milk or half-and-half (can substitute almond milk for dairy-free)
  • 4 ounces fresh goat cheese, crumbled
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup peas, fresh or thawed frozen
  • 1/2 cup leeks, thinly sliced (white and light green parts only)
  • 1/2 cup baby spinach or fresh ramps, roughly chopped
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 clove garlic, minced
  • 2 tablespoons fresh herbs (chopped chives or parsley, optional)
  • Salt and pepper to taste

Instructions

  1. Prep the vegetables: rinse and trim asparagus, slice leeks thinly, chop greens, and shell peas if needed.
  2. Preheat the oven to 375°F (190°C).
  3. Heat olive oil in an oven-safe 10-inch skillet over medium heat. Add leeks and garlic and sauté for about 3 minutes until softened and fragrant.
  4. Add asparagus and peas and cook for another 4-5 minutes until tender but still bright green.
  5. Add spinach or ramps last and cook just until wilted. Season lightly with salt and pepper.
  6. While the vegetables cook, whisk eggs, milk or cream, salt, and pepper in a mixing bowl until light and frothy.
  7. Pour the egg mixture evenly over the sautéed vegetables in the skillet.
  8. Scatter crumbled goat cheese on top, distributing evenly.
  9. Cook on the stovetop over medium-low heat for 3-4 minutes until the edges start to set but the center is still runny.
  10. Transfer the skillet to the preheated oven and bake for 10-12 minutes until eggs are fully set and the top is lightly golden.
  11. Remove from oven and let rest for 2 minutes.
  12. Garnish with fresh chopped chives or parsley before serving.

Notes

If skillet handle is not oven-safe, wrap it with aluminum foil before baking. Tent loosely with foil if top browns too fast. Use room-temperature eggs for fluffiness. Vegetables should be tender but still vibrant. Salt lightly as goat cheese is salty. Vegetables can be prepped the night before and brought to room temperature before cooking.

Nutrition

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

Find it online: https://eliplate.com/fresh-spring-vegetable-and-goat-cheese-frittata-easy-easter-brunch-recipe-ideas/