Spring Vegetable Frittata Goat Cheese (Print View)
Vibrant oven-baked frittata with asparagus, peas, zucchini and creamy goat cheese: ideal for brunch or light meals.
# 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 freshly ground black pepper
10 - 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
11 - 4 oz goat cheese, crumbled
→ Oil
12 - 1 tablespoon extra-virgin olive oil
# Method:
01 - Preheat oven to 375°F (190°C). Position the rack in the center of the oven.
02 - Heat olive oil in a large ovenproof skillet over medium heat. Add the asparagus, zucchini, and scallions. Sauté for 3 to 4 minutes until slightly tender but still vibrant in color.
03 - Stir in the baby spinach and thawed peas. Cook for 1 to 2 minutes until the spinach is fully wilted and the peas are warmed through.
04 - In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and thyme leaves until well combined and slightly frothy.
05 - Spread the sautéed vegetables evenly across the bottom of the skillet. Pour the egg mixture over the vegetables and gently shake the skillet to distribute everything evenly.
06 - Scatter the crumbled goat cheese evenly over the surface of the egg mixture.
07 - Cook on the stovetop without stirring over low to medium heat for 3 to 4 minutes, just until the edges begin to set and pull away slightly from the sides of the pan.
08 - Transfer the skillet to the preheated oven. Bake for 12 to 15 minutes until the center is fully set and the top is lightly golden.
09 - Remove from the oven and let the frittata cool slightly before slicing into wedges. Serve warm or at room temperature.
# Insider Tips:
01 -
- It takes one pan and less than an hour from stove to table.
- The goat cheese melts into little pockets of tangy creaminess throughout every slice.
- You can swap in whatever vegetables you have wilting in the crisper drawer and it still works beautifully.
- It tastes just as good cold the next day, which makes it a secretly perfect lunchbox meal.
02 -
- Do not use a skillet with a plastic or wooden handle unless you wrap it tightly in foil, because it will melt or scorch in the oven.
- Undercooking the frittata by even two minutes leaves a wet, unpleasant center, so always check with a gentle shake before pulling it out.
- Letting it cool for five minutes before slicing is not optional because the eggs continue to set from residual heat and the slices hold together beautifully.
03 -
- Take the eggs out of the fridge fifteen minutes before you start so they come closer to room temperature and incorporate more smoothly with the milk.
- Resist the urge to stir once the eggs are in the pan because a frittata is not scrambled eggs and you want those distinct layers of vegetable and custard to form.