Spring Vegetable Frittata Goat

The first time I made this frittata, it was for a last-minute brunch with friends who happened to be vegetarian. I was nervous about making something substantial without meat, but when I pulled that golden, puffed beauty from the oven and saw the way the goat cheese had melted into little creamy pockets, I knew I had nothing to worry about. Now it is my go-to for spring gatherings, and honestly, it has ruined regular brunches for me forever.

I remember serving this on my patio during that first warm weekend of spring, when the air finally lost its bite and everyone was pretending winter was not still lurking around the corner. My friend Sarah took one bite, closed her eyes, and asked for the recipe before she even finished chewing. That moment, watching everyone reach for seconds while dappled sunlight hit the table, is when this recipe went from just another egg dish to the one people actually request by name.

Ingredients

• Asparagus: Trim the woody ends first, and cut into bite-sized pieces that will cook evenly with the other vegetables
• Baby spinach: Chop it slightly so it distributes throughout the frittata instead of clumping in one spot
• Fresh or frozen peas: If using frozen, thaw them first and pat dry to prevent excess moisture
• Leek: Slice only the white and light green parts, then rinse well to remove any grit hiding between the layers
• Eggs: Room temperature eggs whisk up lighter and fluffier, so take them out about 20 minutes before you start
• Whole milk or cream: This creates that custard-like texture, though I will not tell anyone if you use half-and-half in a pinch
• Fresh goat cheese: The kind that comes in a log crumbles beautifully and melts into little creamy pockets throughout the frittata
• Fresh chives, parsley, and dill: The herb trio makes it sing, but do not stress if you only have two of them
• Salt and black pepper: Eggs need proper seasoning, and do not be shy with the pepper
• Crushed red pepper flakes: Just enough to add a gentle warmth that makes the flavors pop
• Olive oil or unsalted butter: Butter adds more richness, but olive oil lets the vegetable flavors shine through

Instructions

Get your oven ready:

Preheat to 375°F so it is hot when you need it, and grab your oven-safe skillet

Soften the leeks:

Heat your fat in the skillet over medium heat, add the sliced leeks, and cook for 2 to 3 minutes until they are fragrant and starting to translucent

Add the remaining vegetables:

Toss in the asparagus and peas, sauté for 3 to 4 minutes until just tender, then add the spinach for just 1 minute until it wilts

Whisk the eggs:

In a large bowl, beat the eggs with milk, salt, pepper, herbs, and red pepper flakes until everything is well combined and slightly frothy

Start the set:

Pour the egg mixture over the vegetables and let it cook undisturbed for 3 to 4 minutes until the edges are just beginning to set

Add the cheese:

Sprinkle the crumbled goat cheese evenly over the top, letting some pieces fall into the eggs and others rest on the surface

Finish in the oven:

Transfer the skillet to the oven and bake for 10 to 15 minutes until the frittata is puffed and just set in the center

Let it rest:

Cool for 5 minutes before slicing, which helps the frittata set and makes cutting much easier

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This frittata has become my standard contribution to potlucks and brunches because it travels surprisingly well and serves a crowd without much effort. I actually made it for Easter one year when I was hosting for the first time, and my grandmother asked for seconds, which is basically her highest culinary compliment. Something about cutting into that puffed golden surface and seeing all those bright green vegetables nestled in the custard just makes people happy before they even take a bite.

Vegetable Swaps That Work

Spring vegetables are ideal here, but I have made this in every season and it never fails. Zucchini in summer, roasted Brussels sprouts in fall, even roasted butternut squash in winter all work beautifully as long as you keep the total vegetable amount about the same. The key is cutting everything into similar-sized pieces so they cook at the same rate.

Make It Your Way

Sometimes I swap the goat cheese for feta when I want something saltier and crumblier, or grated Gruyère when I am feeling particularly indulgent. Fresh herbs are non-negotiable for me, but I have used whatever is growing on my windowsill or what looked best at the market. This recipe is forgiving in that way, which might be why it has stuck around in my rotation for so many years.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through the richness, and crusty bread is never a bad idea for soaking up any soft bits. I have also served it alongside roasted potatoes when I needed something more substantial, and fruit salad makes it feel more like a proper brunch. If you are serving wine, a crisp Sauvignon Blanc or dry rosé pairs perfectly with both the eggs and the vegetables.

• Let the frittata come to room temperature before packing it for a picnic
• Reheat leftovers gently in the oven rather than the microwave to preserve the texture
• Serve with hot sauce on the table for anyone who likes extra heat

Save

Whether you are serving this for a special occasion or just Tuesday dinner, I hope it brings as much joy to your table as it has to mine.

Recipe FAQs

→ Can I substitute other vegetables in this dish?

Yes, you can swap in zucchini, mushrooms, or bell peppers to suit your taste or seasonal availability.

→ How do I ensure the frittata cooks evenly?

Cook the vegetables gently before adding the egg mixture and use an oven-safe skillet to finish baking until just set.

→ Is it possible to make this dairy-free?

Use plant-based milk and replace goat cheese with a vegan cheese alternative to keep the creamy texture without dairy.

→ What herbs complement this dish best?

Fresh chives, parsley, and optional dill add brightness and depth to enhance the vegetable flavors.

→ Can this be served cold or only warm?

While best served warm, this frittata can also be enjoyed at room temperature or chilled for convenience.