Print

Vibrant Spring Vegetable Frittata with Goat Cheese

spring vegetable frittata with goat cheese - featured image
Print Recipe

A light yet indulgent frittata featuring fresh spring vegetables and creamy goat cheese, perfect for breakfast or brunch.

Ingredients

Scale
  • 8 large eggs (preferably free-range or organic)
  • 4 ounces goat cheese, crumbled
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup snap peas or snow peas, trimmed and halved
  • 4–5 small radishes, thinly sliced
  • 1 small red bell pepper, diced
  • ½ medium yellow onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh herbs (chopped chives and/or parsley)
  • Salt and pepper to taste
  • ¼ cup milk or cream (60 ml, optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the vegetables: rinse and trim asparagus and peas; slice radishes thinly; dice the bell pepper; finely chop the onion; mince the garlic.
  3. Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Add onion and garlic and cook for 2-3 minutes until fragrant and translucent.
  4. Add asparagus, peas, radishes, and bell pepper. Sauté for 5-6 minutes until vegetables are tender but still crisp.
  5. In a mixing bowl, crack 8 eggs and add ¼ cup milk or cream if using. Season with salt and pepper and whisk until uniform and slightly frothy.
  6. Pour the egg mixture evenly over the sautéed vegetables in the skillet. Use a spatula to gently lift edges to let uncooked egg flow underneath.
  7. Sprinkle crumbled goat cheese evenly on top.
  8. Cook on stovetop over medium heat for 4-5 minutes until edges start to set but center is still runny.
  9. Transfer skillet to preheated oven and bake for 12-15 minutes until eggs are fully set and top is lightly golden and puffed.
  10. Remove from oven and let rest for 5 minutes to firm up.
  11. Garnish with fresh chives or parsley, slice into wedges, and serve.

Notes

Use room temperature eggs for even cooking. Avoid overfilling the pan to prevent a dense frittata. Sauté vegetables until tender but still crisp. If edges brown too quickly, reduce oven temperature or tent with foil. Rest frittata before slicing for easier serving. Can broil 1-2 minutes at end for a prettier top but watch carefully to avoid burning.

Nutrition

Keywords: spring vegetable frittata, goat cheese, breakfast, brunch, easy recipe, healthy, gluten-free

Find it online: https://yumnode.com/vibrant-spring-vegetable-frittata-with-goat-cheese-easy-recipe-for-breakfast-or-brunch/