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Fresh Spring Vegetable Frittata with Goat Cheese and Herbs

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A light and flavorful springtime breakfast featuring fresh asparagus, peas, and herbs combined with creamy goat cheese in a fluffy egg base, finished under the broiler for a golden top.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 4 oz (115 g) goat cheese, crumbled
  • 1 cup (130 g) asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup (75 g) fresh peas, shelled
  • 3 green onions, thinly sliced
  • 1/4 cup (10 g) fresh herbs (parsley, chives, tarragon), chopped
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 tbsp milk or cream for extra fluffiness

Instructions

  1. Preheat your oven’s broiler to high and position the oven rack about 6 inches (15 cm) from the heat source.
  2. Prepare the vegetables: trim and cut asparagus into 1-inch pieces, shell peas if needed, thinly slice green onions, and chop fresh herbs.
  3. Heat olive oil in an oven-safe skillet over medium heat. Add asparagus and cook for 3-4 minutes until tender-crisp.
  4. Add peas and green onions to the skillet and sauté for another 2 minutes until fragrant. Season lightly with salt and pepper.
  5. In a mixing bowl, beat eggs until combined and slightly frothy, about 1-2 minutes. Add salt, pepper, and optional milk or cream if using.
  6. Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Tilt to distribute eggs evenly but do not stir.
  7. Sprinkle crumbled goat cheese and chopped herbs evenly over the eggs.
  8. Reduce heat to low and cook undisturbed for 5-7 minutes until edges are set and center is slightly jiggly. Gently lift edges with a spatula to let uncooked egg flow underneath if needed.
  9. Transfer the skillet to the oven and broil for 3-5 minutes until the top is puffed and golden brown. Watch carefully to avoid burning.
  10. Remove from oven and let the frittata rest for 2-3 minutes to finish setting.
  11. Slice into wedges and serve warm, optionally with a green salad or crusty bread.

Notes

Use fresh herbs for best flavor; if using dried herbs, reduce quantity to one-third and sprinkle on top after cooking. Watch the broiler closely to avoid burning. Eggs should be room temperature for fluffier texture. Sauté vegetables until just tender-crisp to avoid sogginess. Optional milk or cream can be added for extra fluffiness but is not necessary.

Nutrition

Keywords: spring vegetable frittata, goat cheese frittata, easy breakfast, brunch recipe, asparagus recipe, peas, fresh herbs, healthy breakfast

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