Spring Vegetable Frittata Goat (Printable)

A fluffy dish with spring vegetables, creamy goat cheese, and fresh herbs, perfect for brunch or dinner.

# What You'll Need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup fresh or frozen peas
04 - 1 small leek, white and light green parts only, thinly sliced

→ Eggs & Dairy

05 - 8 large eggs
06 - 1/3 cup whole milk or cream
07 - 4 oz fresh goat cheese, crumbled

→ Herbs & Flavorings

08 - 2 tbsp fresh chives, finely chopped
09 - 2 tbsp fresh parsley, finely chopped
10 - 1 tbsp fresh dill, chopped (optional)
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/4 tsp crushed red pepper flakes (optional)

→ For Cooking

14 - 2 tbsp olive oil or unsalted butter

# Directions:

01 - Preheat oven to 375°F.
02 - In a large oven-safe skillet (10-inch), heat olive oil or butter over medium heat. Add leeks; cook 2–3 minutes until softened.
03 - Add asparagus and peas; sauté 3–4 minutes until just tender. Add chopped spinach; cook 1 minute until wilted.
04 - In a large bowl, whisk eggs, milk, salt, pepper, and herbs until well combined.
05 - Pour egg mixture evenly over vegetables in the skillet. Cook undisturbed over medium-low heat for 3–4 minutes, until edges begin to set.
06 - Sprinkle crumbled goat cheese evenly over the top.
07 - Transfer skillet to the oven. Bake 10–15 minutes, or until frittata is puffed and just set in the center.
08 - Let cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The combination of tender spring vegetables and tangy goat cheese creates this perfect balance of flavors that somehow tastes like sunshine on a plate
  • It comes together in under 45 minutes but looks like something from a fancy brunch spot, and the leftovers are actually better the next day
02 -
  • The frittata will continue cooking slightly as it rests, so pull it from the oven when the center still has a tiny bit of wobble
  • A truly oven-safe skillet is non-negotiable, so check your handle before you start
03 -
  • Pat your vegetables dry after sautéing if they release a lot of moisture, which prevents a watery frittata
  • The frittata is done when the edges are golden brown and set but the center still has a slight jiggle

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