Spring Frittata with Goat Cheese (Printable)
Oven-baked spring frittata with asparagus, peas, zucchini, spinach and creamy goat cheese. Ready in 40 minutes.
# 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 black pepper
10 - 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
11 - 4 oz goat cheese, crumbled (about 115 g)
→ Oil
12 - 1 tablespoon olive oil
# Steps:
01 - Preheat oven to 375°F (190°C).
02 - In a large ovenproof skillet, heat olive oil over medium heat. Add asparagus, zucchini, and scallions. Sauté for 3–4 minutes until slightly tender.
03 - Stir in spinach and peas; cook for 1–2 minutes until spinach is wilted.
04 - In a mixing bowl, whisk together eggs, milk, salt, pepper, and thyme until well combined.
05 - Evenly spread the sautéed vegetables in the skillet. Pour the egg mixture over the vegetables. Gently shake the skillet to distribute evenly.
06 - Scatter crumbled goat cheese evenly across the top of the frittata.
07 - Cook on the stovetop without stirring over low to medium heat for 3–4 minutes, just until the edges begin to set.
08 - Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and the top is lightly golden.
09 - Allow the frittata to cool slightly before slicing into wedges. Serve warm or at room temperature.
# Expert Advice:
01 -
- It uses whatever spring vegetables you have wilting in the crisper, so nothing goes to waste.
- The goat cheese melts into little pockets of tangy creaminess that make every bite feel indulgent without being heavy.
- You dirty exactly one skillet and one bowl, which means cleanup is almost nonexistent.
02 -
- If your skillet handle is plastic or rubber wrapped, wrap it tightly in aluminum foil before it goes in the oven or it will melt and fill your kitchen with an awful chemical smell, which I learned the hard way one Easter morning.
- Do not overbake because the frittata will continue cooking from residual heat after you remove it, and a slightly underdone center is vastly better than a dry rubbery one.
03 -
- Let the eggs sit out for twenty minutes before whisking because cold eggs straight from the fridge will lower the temperature of the skillet and slow the setting process significantly.
- Resist the urge to stir once the eggs are in the pan because that gentle hands off approach is what gives a frittata its characteristic tender, custardy interior.