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Fresh Spring Vegetable Frittata with Herbs and Cheese

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A quick and easy frittata featuring fresh spring vegetables, herbs, and a blend of goat cheese and sharp cheddar, perfect for brunch or light meals.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1/4 cup (60 ml) whole milk
  • 1 cup fresh asparagus, chopped
  • 1/2 cup snap peas, trimmed
  • 1 cup baby spinach
  • 1 small shallot, finely chopped
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1/2 cup goat cheese, crumbled
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 clove garlic, minced

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and chop the asparagus into 1-inch pieces, trim snap peas, roughly chop baby spinach, finely chop shallots and herbs, and mince garlic if using.
  3. In a large bowl, whisk together 6 large eggs and 1/4 cup whole milk. Season with salt and pepper. Beat vigorously until light and slightly frothy, about 1-2 minutes.
  4. Heat 2 tablespoons olive oil in an oven-safe 10-inch skillet over medium heat. Add shallots and garlic (if using) and cook until fragrant and translucent, about 2 minutes.
  5. Add asparagus and snap peas and sauté for 3-4 minutes until just tender but still crisp. Add spinach and cook until wilted, about 1 minute. Season with salt and pepper.
  6. Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle crumbled goat cheese and shredded cheddar evenly on top. Gently stir the edges with a spatula to let uncooked eggs flow underneath, but do not overmix.
  7. Cook on the stove over medium-low heat for 4-5 minutes until edges start to set but center is still runny and bottom is golden brown.
  8. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the top is set and lightly golden. A toothpick inserted in the center should come out clean.
  9. Remove from oven and let rest for 5 minutes. Sprinkle chopped fresh parsley and chives on top.
  10. Slice into wedges and serve warm or at room temperature.

Notes

[‘Do not overcook the vegetables to keep them tender but crisp.’, ‘Use room temperature eggs for fluffier texture.’, ‘Cook gently on stove before baking to avoid burning edges.’, ‘Keep some cheese on top for a melty golden crust and some inside for creamy pockets.’, ‘Let the frittata rest after baking for easier slicing.’, ‘You can prepare the frittata ahead and reheat gently.’]

Nutrition

Keywords: frittata, spring vegetables, brunch, herbs, cheese, easy recipe, healthy, vegetarian, gluten-free

Find it online: https://avabowls.com/fresh-spring-vegetable-frittata-with-herbs-and-cheese-easy-recipe-for-perfect-brunch/