Spring Vegetable Frittata Goat Cheese (Printable)

Fluffy frittata with asparagus, peas, spinach, goat cheese, and herbs. Perfect for a light brunch or dinner.

# What You 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 10-inch oven-safe skillet, heat olive oil or butter over medium heat. Add sliced leeks and cook for 2–3 minutes until softened and fragrant.
03 - Add asparagus pieces and peas to the skillet. Sauté for 3–4 minutes until just tender. Add chopped spinach and cook for 1 minute until wilted.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, chives, parsley, and dill until well combined and frothy.
05 - Pour the egg mixture evenly over the sautéed vegetables. Cook undisturbed over medium-low heat for 3–4 minutes until the edges begin to set and pull away from the skillet.
06 - Sprinkle crumbled goat cheese evenly over the top of the partially set frittata.
07 - Transfer the skillet to the preheated oven. Bake for 10–15 minutes until the frittata is puffed, golden on top, and just set in the center when gently shaken.
08 - Let the frittata cool for 5 minutes before slicing into wedges. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The vegetables stay bright and tender, not mushy or sad
  • Goat cheese adds this creamy tang that makes every forkful feel special
  • It works for brunch, lunch, or that I dont want to cook dinner night
02 -
  • Do not overbake, the center should still have a slight wobble when you remove it from the oven
  • Letting it rest for those 5 minutes is what transforms it from eggy mess into clean slices
  • Any oven-safe skillet works, but I reach for my cast iron for the most even cooking
03 -
  • Whisk the eggs until they are completely uniform, no streaks of white remaining
  • Use a mix of herbs you actually like, tarragon and basil are lovely alternatives

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