Spring Vegetable Frittata Goat Cheese (Printable)

Fluffy frittata with spring vegetables, creamy goat cheese, and fresh herbs for a flavorful light dish.

# What You'll 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
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/4 tsp crushed red pepper flakes

→ For Cooking

14 - 2 tbsp olive oil or unsalted butter

# Directions:

01 - Preheat oven to 375°F.
02 - In a large oven-safe skillet (10-inch), heat olive oil or butter over medium heat. Add leeks and cook 2–3 minutes until softened.
03 - Add asparagus and peas; sauté 3–4 minutes until just tender. Add chopped spinach and cook 1 minute until wilted.
04 - In a large bowl, whisk eggs, milk, salt, pepper, and herbs until well combined.
05 - Pour egg mixture evenly over vegetables in the skillet. Cook undisturbed over medium-low heat for 3–4 minutes, until edges begin to set.
06 - Sprinkle crumbled goat cheese evenly over the top.
07 - Transfer skillet to the oven. Bake 10–15 minutes, or until frittata is puffed and just set in the center.
08 - Let cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It transforms whatever spring vegetables you have into something elegant enough for company but casual enough for Tuesday dinner
  • The goat cheese melts into creamy pockets while the herbs keep everything bright and fresh
02 -
  • Do not overcook the vegetables on the stove since they will continue cooking in the oven
  • Pulling the frittata when the center is just slightly jiggly is better than baking until completely dry
03 -
  • Use a cast iron skillet for the best oven-to-table presentation and most even cooking
  • Let the frittata rest before slicing or it will fall apart no matter how perfectly cooked

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