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Fresh Spring Vegetable Frittata with Goat Cheese & Herbs

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This vibrant spring frittata features tender asparagus, sweet peas, baby spinach, and creamy goat cheese, all baked together with fresh herbs for a fluffy, flavorful brunch centerpiece. Quick to prepare and endlessly customizable, it’s perfect for gatherings or a healthy weekday breakfast.

Ingredients

Scale
  • 8 large eggs
  • 1/3 cup heavy cream (or half-and-half or whole milk)
  • 1 cup asparagus, chopped into 1-inch pieces
  • 1/2 cup sugar snap peas or green peas (fresh or frozen)
  • 1 cup baby spinach, roughly chopped
  • 1/2 cup red bell pepper, diced
  • 1/3 cup spring onion or leek, thinly sliced
  • 3 oz fresh goat cheese (chevre), crumbled
  • 2–3 tbsp fresh herbs (chives, parsley, dill), chopped
  • Zest from 1 small lemon (optional)
  • 2 tbsp extra virgin olive oil
  • Kosher salt & freshly ground black pepper, to taste

Instructions

  1. Wash and dry all vegetables. Chop asparagus, dice bell pepper, slice spring onion or leek, and roughly chop spinach and herbs. If using fresh peas, shell them. Crumble goat cheese and zest lemon.
  2. Preheat oven to 375°F (190°C).
  3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add spring onion or leek, bell pepper, and asparagus. Sauté for 3–4 minutes until just starting to soften. Stir in peas and spinach; cook another 1–2 minutes until spinach is wilted and veggies are bright. Season with salt and pepper.
  4. In a medium bowl, whisk together eggs, cream, a pinch of salt, and black pepper until lightly frothy.
  5. Reduce skillet heat to low. Pour egg mixture evenly over sautéed veggies. Gently stir once or twice to combine.
  6. Dot top with crumbled goat cheese, sprinkle with chopped herbs, and add lemon zest if using. Let cook on stovetop for 2–3 minutes until edges start to set.
  7. Transfer skillet to oven and bake for 10–12 minutes, or until eggs are just set in the center. For a golden top, broil for 1–2 minutes at the end, watching closely.
  8. Remove from oven and let rest for 5 minutes before slicing.
  9. Garnish with extra herbs and goat cheese if desired. Serve warm or at room temperature.

Notes

For a dairy-free version, use plant-based cheese and nondairy milk. Swap in any seasonal vegetables you have on hand. Sautéing veggies first prevents sogginess. Let frittata rest before slicing for best texture. Can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: frittata, spring vegetables, goat cheese, brunch, eggs, gluten-free, easy, healthy, vegetarian, asparagus, peas, spinach, herbs

Find it online: https://elvafood.com/fresh-spring-vegetable-frittata-recipe-best-easy-brunch-with-goat-cheese/