Description

This Herb & Goat Cheese Frittata with Asparagus and Peas is a delicious blend of fresh vegetables and creamy goat cheese. It’s an easy meal, perfect for breakfast or brunch, bringing together delightful flavors with simple preparation.

Ingredients

Scale

1 cup fresh asparagus (washed, ends trimmed, chopped into 1-inch 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 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 baking dish with parchment paper.
Bring a pot of water to a boil.
Place chopped asparagus in a heatproof bowl.
Pour boiling water over the asparagus to cover and let sit for 1 minute.
Drain and cool the asparagus under cold running water; let drain completely.
Scatter peas and asparagus in the lined baking dish. Tear baby spinach into pieces and add to the dish.
In a large mixing bowl, whisk together 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 until all cheese is used.
Bake for 27 to 30 minutes until the egg mixture is wobbly but not wet. It will set as it cools.
Remove from the oven and let cool on a wire rack for at least 20 minutes before slicing.
Serve warm or cold, either alone or with a green salad.

Notes

For the best flavor, use fresh dill when available.
The frittata can be prepared ahead and served at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 2g
Sodium: 480mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 11g
Cholesterol: 200mg