Spring Vegetable Goat Cheese Frittata (Printable Version)
Bright oven-baked frittata with asparagus, peas, zucchini and creamy goat cheese — perfect 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 (about 115 g)
→ Oil
12 - 1 tablespoon extra-virgin olive oil
# Directions:
01 - Preheat oven to 375°F (190°C). Position the rack in the center.
02 - Heat olive oil in a large ovenproof skillet over medium heat. Add the asparagus, zucchini, and scallions. Sauté for 3–4 minutes until slightly tender.
03 - Stir in the baby spinach and thawed peas. Cook for 1–2 minutes until the spinach is fully wilted.
04 - In a mixing bowl, whisk together the eggs, milk, salt, pepper, and thyme leaves until well combined and smooth.
05 - Spread the sautéed vegetables evenly across the skillet. Pour the egg mixture over the vegetables. Gently shake the skillet to distribute everything evenly.
06 - Scatter the crumbled goat cheese evenly over the top of the egg mixture.
07 - Cook on the stovetop over medium-low heat for 3–4 minutes without stirring, just until the edges begin to set.
08 - Transfer the skillet to the oven. Bake for 12–15 minutes until the center is fully set and the top is lightly golden.
09 - Remove from the oven and let cool slightly before slicing into wedges. Serve warm or at room temperature.
# Quick Tips:
01 -
- The vegetables do most of the work for you, so it tastes far more impressive than the effort it requires.
- Goat cheese melts into little creamy pockets that make every bite feel indulgent without being heavy.
- It works equally well cold from the fridge the next day, which means breakfast is already sorted.
02 -
- Do not skip the stovetop step before baking because setting the edges first prevents the frittata from becoming a soggy mess in the center.
- Every oven runs differently, so start checking at twelve minutes rather than waiting the full fifteen to avoid a dry, overcooked texture.
03 -
- Use a ten to twelve inch ovenproof skillet so the frittata is thick enough to be substantial but not so thick that the center stays raw while the edges overcook.
- Cracking the eggs directly into the skillet for the last minute of baking is unnecessary, but sliding a knife into the center to check for wet batter before removing from the oven will save you from disappointment.