Herb & Goat Cheese Frittata with Asparagus and Peas is a delightful combination of flavors that brings spring to your table any time of year. This dish boasts a creamy texture enriched by soft goat cheese, vibrant greens from asparagus, peas, and spinach, and is infused with aromatic dill. It’s an attractive addition to any brunch spread and makes for an easy weeknight dinner, proving that healthful, satisfying meals can also be simple to prepare. You’ll find each bite bursting with freshness, making it a crowd-pleaser everyone will love.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Herb & Goat Cheese Frittata with Asparagus and Peas
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Herb & Goat Cheese Frittata with Asparagus and Peas

Herb & Goat Cheese Frittata with Asparagus and Peas

When I first made this frittata, I was astonished by how easily the bright colors of the ingredients turned into a stunning dish. It effortlessly transformed my kitchen into a cozy spot for brunch gatherings, ringing with laughter and chatter. The irresistible combination of herbs and cheese really brightens up regular eggs, and what’s better is that it’s customizable! Feel free to swap in any seasonal vegetables you have on hand. I can’t wait for you to try this Herb & Goat Cheese Frittata. You’ll want to savor every forkful!

Why You’ll Love This Recipe

Simple & Quick: With only 45 minutes of cook time, this frittata is effortless to whip up on a busy day.
Irresistible Flavor: The combination of creamy goat cheese and fresh herbs creates a truly mouthwatering experience.
Eye-Catching Appeal: Bright green vegetables make this dish visually stunning, perfect for impressing guests.
Flexible Serving: Whether it’s for breakfast, brunch, or a light dinner, this frittata suits any occasion!
Diet-Friendly Options: Easily adaptable for various dietary needs—just check out the tips for substitutions.

Ingredients You’ll Need

1 cup fresh asparagus (washed, ends trimmed, chopped into 1-inch pieces): Asparagus adds a delightful crunch and bright flavor, perfect for spring. If you can’t find fresh ones, you can substitute with frozen asparagus.
1 cup green peas (frozen or fresh): Sweet and tender, peas bring a naturally sweet flavor to the dish. Use fresh peas in season or frozen ones for convenience.
1 cup baby spinach leaves (tightly packed): Baby spinach offers a nutritious green base, adding a soft texture. You can replace it with Swiss chard or kale if that’s what you have.
8 large eggs: A classic frittata ingredient. Fresh, high-quality eggs give the best results; organic and free-range are great choices.
½ cup 35% whipping cream: This rich cream enhances the frittata’s richness. Substitute with whole milk if you prefer a lighter option.
½ to 1 teaspoon dried dill (or ¼ cup fresh dill, finely chopped): Dill adds a unique flavor that compliments the goat cheese. Fresh herbs will boost the flavor, so consider using them if available.
¾ teaspoon salt: Essential for enhancing all the flavors in the frittata.
¼ teaspoon fresh cracked black pepper: This seasoning adds a delightful spice. You can adjust based on your heat preference.
½ cup soft goat cheese: Creamy goat cheese provides a tangy richness that pairs perfectly with the veggies. If you want to lower the fat, light goat cheese works beautifully!

How to Make Herb & Goat Cheese Frittata with Asparagus and Peas

Preheat the oven: Start by preheating your oven to 350ºF (180ºC). This is crucial for even cooking, so don’t skip this step!

Prepare the baking dish: Line a 9×13-inch (23×33-cm) baking dish with parchment paper. This will make removing the frittata easier after baking.

Blanch the asparagus: Bring a small pot of water to a boil, or about 2 cups in a kettle. Place the chopped asparagus in a heatproof bowl and pour boiling water over it to just cover. Let it sit for 1 minute then proceed to drain in a colander.

Cool the asparagus: Rinse the blanched asparagus under cold running water until cool. Make sure to let it drain completely—this helps avoid a soggy frittata.

Combine the veggies: Scatter the peas and cooled asparagus into the parchment-lined baking dish. Tear the baby spinach into smaller pieces and sprinkle over the top. You’ll love the vibrant colors!

Mix the egg base: In a large mixing bowl, whisk together 8 large eggs, ½ cup 35% whipping cream, ½ teaspoon dried dill (or more to taste), ¾ teaspoon salt, and ¼ teaspoon fresh cracked black pepper. Ensure it’s well combined to create a smooth texture.

Pour the egg mixture: Carefully pour the egg mixture over the veggies in the baking dish, ensuring even coverage. The spices and cream will beautifully coat every bite, making for a flavor-packed treat.

Top with goat cheese: Crumble the ½ cup soft goat cheese over the egg mixture, spreading it evenly. The cheese will melt and create little pockets of creamy goodness; it’s utterly divine!

Bake the frittata: Place the dish in the preheated oven and bake for 27 to 30 minutes. Look for a set edge with a wobbly center—this is ideal because the frittata will continue to set as it cools.

Cool and slice: Once baked, remove the frittata from the oven and let it cool on a wire rack for at least 20 minutes. This downtime helps firm it up for slicing; cut it how you like.

Serve up: Enjoy your herb & goat cheese frittata warm or cold. It pairs wonderfully with a light green salad, making it a versatile dish!

Storing & Reheating

Store any leftover frittata at room temperature for up to 2 hours after baking. If you have leftovers after that, refrigerate in an airtight container for up to 3 days. You can also freeze individual slices for up to 3 months—just wrap them tightly in plastic wrap and then aluminum foil. When reheating, simply pop it in the oven at 350ºF (180ºC) for about 15 minutes until warmed through. The texture may change slightly in the fridge, but reheating revitalizes its flavor.

Chef’s Helpful Tips

Avoid overcooking: Keep an eye on the frittata while baking, as it continues to cook after removing it from the oven.
Use room temperature eggs: Bring your eggs to room temperature before mixing; this helps create a fluffier texture.
Timing is key: Letting the frittata cool before slicing is essential for neat cuts.
Experiment with fillings: Don’t hesitate to swap in your favorite vegetables or leftover meats. Just remember to keep the ratios close to the original recipe for best results.
Fresh herbs are fantastic: Using fresh herbs enhances the flavor tremendously, so feel free to sprinkle in some parsley or basil if you have it.

Herb & Goat Cheese Frittata with Asparagus and Peas makes for a nutritious and satisfying dish that overflows with fresh flavors. It provides a wonderful canvas to showcase seasonal produce while offering creamy elegance through the goat cheese. Feel free to get creative with veggies you love, and don’t hesitate to serve this dish on any special occasion or just because you deserve it! Enjoy making this delightful frittata, and savor every delicious bite.

Recipe FAQs

Can I use other vegetables in this frittata?

Absolutely! Feel free to replace the asparagus and peas with any seasonal veggies like mushrooms, bell peppers, or zucchini. Just ensure they are chopped small enough to cook through.

How do I prevent the frittata from sticking?

Using parchment paper to line the baking dish is an excellent way to prevent sticking. You can also lightly grease the parchment with a bit of olive oil or cooking spray for added security.

Can I make this frittata in advance?

Yes! This frittata can be made up to a day in advance. Just bake it, let it cool, then cover and refrigerate. Reheat slices as needed for a quick meal.

Is it okay to freeze frittata leftovers?

Definitely! Freezing frittata is a great way to preserve leftovers. Just slice it into portions, wrap each slice tightly in plastic wrap, and store them in a freezer-safe bag for up to 3 months.

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Herb & Goat Cheese Frittata with Asparagus and Peas

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Author: Anna
Prep Time: N/A
Cook Time: 45 minutes
Total Time: 0 hours
Yield: 6 servings 1x
Category: Breakfast
Method: Baked
Cuisine: American

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Description

This Herb & Goat Cheese Frittata with Asparagus and Peas is bursting with flavor and is a simple, delightful dish perfect for a quick dinner or healthy meal. With fresh vegetables and creamy goat cheese, it’s an ideal choice for any food lover.

Ingredients

Scale

1 cup fresh asparagus (washed, ends trimmed, chopped into 1-inch (3-mm) long pieces)
1 cup green peas (frozen or fresh)
1 cup baby spinach leaves (tightly packed)
8 large eggs
½ cup 35% whipping cream
½ to 1 teaspoon dried dill (or ¼ cup (15 grams) fresh dill, finely chopped)
¾ teaspoon salt
¼ teaspoon fresh cracked black pepper
½ cup soft goat cheese

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Instructions

Preheat the oven to 350ºF (180ºC) and line a 9×13-inch (23×33-cm) baking dish with parchment paper.
Bring a small pot or kettle of water to a boil.
Place the chopped asparagus in a heatproof bowl.
Pour boiling water over the asparagus to cover it and let it sit for 1 minute.
Drain the asparagus and rinse under cold running water until cool, then let drain completely.
Scatter peas and asparagus in the lined baking dish. Tear spinach into small pieces and add to the dish.
In a large bowl, whisk together the eggs, cream, dill, salt, and pepper until smooth.
Pour the egg mixture over the vegetables in the baking dish.
Top with pieces of goat cheese evenly over the mixture.
Bake for 27 to 30 minutes, until the egg is set but still slightly wobbly.
Let the frittata cool on a wire rack for at least 20 minutes before slicing.
Serve warm or cold, as a meal or with a light salad.