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Fluffy Spring Vegetable Frittata with Goat Cheese

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A light and airy frittata packed with fresh spring vegetables, tangy goat cheese, and fragrant herbs, perfect for a quick and elegant brunch.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/4 cup (60 ml) whole milk or half-and-half (or almond/oat milk for dairy-free)
  • 4 ounces (115 g) goat cheese, crumbled
  • 1 cup (150 g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup (75 g) fresh or thawed frozen peas
  • 1 small zucchini, diced
  • 1/2 cup (75 g) sliced cremini mushrooms (optional)
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon fresh tarragon or basil (optional)
  • 1 small shallot or small yellow onion, finely diced
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the vegetables: trim and chop asparagus into 1-inch pieces, dice zucchini, slice mushrooms, and finely chop shallot. Rinse peas if fresh.
  3. Heat olive oil or butter in an oven-safe skillet over medium heat. Add shallots and sauté for about 2 minutes until translucent and fragrant.
  4. Add asparagus, zucchini, mushrooms, and peas. Cook, stirring occasionally, until veggies are tender but still bright and slightly crisp, about 5-6 minutes. Season lightly with salt and pepper.
  5. While veggies cook, whisk eggs and milk in a mixing bowl until well combined and slightly frothy. Add chopped herbs (reserve some for garnish) and a pinch of salt and pepper.
  6. Remove skillet from heat and spread cooked vegetables evenly across the pan. Pour the egg mixture over the veggies, tilting the pan to distribute evenly.
  7. Scatter crumbled goat cheese over the top in small pockets.
  8. Place the skillet in the preheated oven and bake for 15-18 minutes or until eggs are set but still slightly jiggly in the center.
  9. Remove from oven and let rest for 5 minutes.
  10. Slice, garnish with reserved fresh herbs, and serve warm.

Notes

Bring eggs to room temperature before whisking for better fluffiness. Avoid overbaking; the frittata should be slightly jiggly in the center when removed from oven. Tent with foil if browning too fast. Sauté veggies on moderate heat to avoid excess moisture. Can substitute goat cheese with feta or ricotta. For dairy-free, use vegan cheese or omit cheese and add extra herbs.

Nutrition

Keywords: frittata, spring vegetables, goat cheese, brunch, easy recipe, fresh herbs, asparagus, peas, zucchini, cremini mushrooms

Find it online: https://avabake.com/fluffy-spring-vegetable-frittata-with-goat-cheese-easy-recipe-for-brunch-delight/