Spring Vegetable Frittata Goat Cheese (Printable)
Oven-baked frittata with asparagus, peas, spinach and goat cheese—ready in 40 minutes for brunch or a light meal.
# What You’ll Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach
03 - 1/2 cup frozen peas, thawed
04 - 1 small zucchini, sliced into thin half-moons
05 - 4 scallions, thinly sliced
→ Eggs & Dairy
06 - 8 large eggs
07 - 1/4 cup whole milk or cream
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
11 - 4 oz goat cheese, crumbled
→ Oil
12 - 1 tablespoon olive oil
# How to Prepare:
01 - Preheat oven to 375°F. Position the rack in the center.
02 - In a large ovenproof skillet, heat olive oil over medium heat. Add asparagus, zucchini, and scallions. Sauté for 3 to 4 minutes until slightly tender.
03 - Stir in spinach and thawed peas. Cook for 1 to 2 minutes until spinach is fully wilted.
04 - In a mixing bowl, whisk together eggs, milk, salt, pepper, and thyme until well combined and uniform.
05 - Spread the sautéed vegetables evenly across the skillet. Pour the egg mixture over the vegetables. Gently shake the skillet to distribute evenly.
06 - Scatter crumbled goat cheese evenly across the top of the frittata.
07 - Cook on the stovetop without stirring over low to medium heat for 3 to 4 minutes, just until the edges begin to set.
08 - Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the center is fully set and the top is lightly golden.
09 - Remove from the oven and cool slightly before slicing into wedges. Serve warm or at room temperature.
# Expert Advice:
01 -
- It uses whatever fresh vegetables you have on hand, so nothing goes to waste and every version tastes a little different.
- The goat cheese melts into creamy pockets throughout, making each bite feel rich without being heavy.
02 -
- Do not skip the stovetop step before baking, because starting the edges on the stove gives the frittata structure and prevents a soggy bottom.
- Every oven runs differently, so start checking at twelve minutes rather than waiting for the full fifteen to avoid a dry, rubbery texture.
03 -
- Crack your eggs into a clear measuring cup first so you can spot and remove any shell fragments before whisking.
- Resist the urge to stir once the eggs hit the pan, because a frittata relies on patience, not agitation, to develop its tender, custardy layers.