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
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.
Notes
Feel free to add other vegetables if desired, such as bell peppers or onions.
For added flavor, consider using fresh herbs such as parsley or chives.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 250mg