Herb & Goat Cheese Frittata with Asparagus and Peas is a deliciously vibrant dish that effortlessly combines fresh veggies with the creamy tang of goat cheese. This frittata showcases tender asparagus and sweet peas, all enveloped in a fluffy egg mixture, creating a delightful bite every time. Perfect for breakfast, brunch, or a light dinner, this recipe embodies the essence of using seasonal ingredients to create something spectacular. With minimal effort, you’ll have a colorful and satisfying meal that looks like it took hours to prepare.

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

What truly makes this frittata special is its versatility. Whether you’re hosting a weekend brunch or just looking to use up some leftover veggies, this dish comes to the rescue. The fluffy texture of the eggs paired with the savory taste of goat cheese creates a lovely balance that is both comforting and invigorating. I first stumbled upon a frittata during a lazy Sunday morning, and since then, it has become a go-to for its convenience and delightful flavor. I invite you to try this frittata and witness how simple ingredients can come together to create something truly memorable.

Why You’ll Love This Recipe

Simple & Quick: It comes together in just 45 minutes, making it a perfect choice for busy mornings or relaxed weekends.
Irresistible Flavor: The combination of the creamy goat cheese and fresh vegetables bursts with flavor in every bite.
Eye-Catching Appeal: Its bright colors make it not just delicious but also beautiful to serve, impressing your guests effortlessly.
Flexible Serving: Enjoy it warm for breakfast or at room temperature as a satisfying snack or light meal.
Diet-Friendly Options: Easily adaptable for gluten-free diets and packed with wholesome veggies.

Ingredients You’ll Need

1 cup fresh asparagus: Trimming and chopping ensures even cooking. If asparagus isn’t in season, try broccoli or zucchini for a different twist.
1 cup green peas: Fresh or frozen will do; peas add a nice sweetness and pop of color.
1 cup baby spinach leaves: Packed with nutrients, spinach contributes a lovely green color and juicy texture.
8 large eggs: Fresh eggs give the best flavor and structure to your frittata, so choose high-quality ones if possible.
½ cup 35% whipping cream: Adds richness to the eggs. If looking for a lighter option, use half-and-half or a lower-fat substitute.
½ to 1 teaspoon dried dill: This herb enhances the overall flavor with its aromatic qualities. Feel free to use fresh dill for a brighter taste.
¾ teaspoon salt: Essential for balancing flavors.
¼ teaspoon fresh cracked black pepper: This adds a touch of warmth and spice.
½ cup soft goat cheese: Creamy and tangy, goat cheese is the star here! Crumbled feta or ricotta can be good alternatives if needed.

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

Preheat oven: Start by preheating your oven to 350ºF (180ºC). Proper temperature is key to achieving that perfect texture.

Prepare baking dish: Line a 9×13-inch (23×33-cm) baking dish with parchment paper to prevent sticking and make serving easier.

Blanch asparagus: Bring about 2 cups of water to a boil, then place the chopped asparagus in a heatproof bowl. Pour the boiling water over it and let it sit for just 1 minute.

Cool asparagus: Drain the asparagus in a colander and rinse it under cold running water until cool. This process keeps the asparagus vibrant green and tender-crisp.

Combine veggies: Once drained, scatter the peas and blanched asparagus evenly in the parchment-lined baking dish. Tear the baby spinach into bite-sized pieces and add them in for extra color and nutrition.

Mix eggs & seasonings: In a large mixing bowl, whisk together the 8 large eggs, ½ cup 35% whipping cream, ½ teaspoon dried dill, ¾ teaspoon salt, and ¼ teaspoon fresh cracked black pepper. Whisk until smooth for fluffy results.

Pour egg mixture: Carefully pour the egg mixture over the vegetables in the baking dish, ensuring an even distribution.

Add goat cheese: Sprinkle pieces of ½ cup soft goat cheese over the top until fully distributed. The cheese will melt beautifully as it bakes.

Bake: Place the dish in the oven and bake for 27 to 30 minutes. Look for the frittata to be set but still slightly wobbly in the center, as it will continue to firm up once out of the oven.

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 helps it hold its shape when slicing.

Serve: Enjoy your herb & goat cheese frittata warm or cold. It’s perfect on its own or accompanied by a light green salad.

Storing & Reheating

Store leftover frittata at room temperature for a few hours if serving quickly. For longer storage, refrigerate in an airtight container for up to 3 days. You can freeze it for up to 3 months by wrapping slices in plastic wrap. To reheat, simply warm in the oven at 350ºF (180ºC) for about 10-15 minutes. The texture will remain soft and flavorful, and if you add a sprinkle of herbs or cheese while reheating, you’ll refresh its taste!

Chef’s Helpful Tips

Ensure your ingredients are at room temperature for the best mixing and baking results.
Avoid overcooking the frittata; it should be slightly wobbly in the center when you take it out.
For a fluffier texture, beat the eggs thoroughly! It’s all about incorporating air.
Experiment with different cheeses or herbs—substituting can introduce new delightful flavors.
If preparing ahead, bake on the day of serving for an aromatic experience, but if saving time, bake it the night before and reheat gently.

The Herb & Goat Cheese Frittata with Asparagus and Peas is a delightful way to celebrate the bounty of fresh ingredients. With its vibrant colors and rich flavors, this dish not only satisfies but warms the soul. Feel free to play around with the vegetables or herbs based on what’s in season or what you have on hand. This frittata is so versatile – it can take center stage at brunch or be your go-to meal prep dish during the week. I hope you try this recipe and enjoy every bite!

Recipe FAQs

Can I make this frittata ahead of time?

Absolutely! You can bake it the night before and refrigerate it. It reheats well, which is perfect for busy mornings when you want a quick breakfast.

Can I use different veggies in the frittata?

Yes, definitely! You can swap out asparagus and peas for any seasonal vegetables you have. Spinach, bell peppers, onions, and even zucchini are great choices for this frittata.

How long will leftovers last?

Stored in the refrigerator, the frittata will stay fresh for about 3 days. You can also freeze individual slices for up to 3 months if you want to enjoy later!

Is it possible to make this frittata dairy-free?

Yes, you can substitute the cream with a non-dairy milk and the goat cheese with a dairy-free cheese option. Enjoy exploring the various flavors and textures!

More Breakfast Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Herb & Goat Cheese Frittata with Asparagus and Peas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: N/A
Cook Time: 45 minutes
Total Time: 0 hours
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: Mediterranean

Print Recipe

Description

This Herb & Goat Cheese Frittata with Asparagus and Peas is a quick and tasty dish featuring vibrant veggies and creamy goat cheese, perfect for brunch or dinner.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350ºF (180ºC) and line a 9×13-inch (23×33-cm) baking dish with parchment paper.
Boil about 2 cups of water in a pot or kettle.
Place the chopped asparagus in a heatproof bowl and pour boiling water over it to cover it. Let it sit for 1 minute.
Drain the asparagus, then rinse it under cold running water until cool. Allow it to drain completely.
Scatter the peas and asparagus in the lined baking dish. Tear the baby spinach into small pieces and add it to the dish as well.
In a large bowl, whisk together the eggs, cream, dill, salt, and pepper until smooth and well combined.
Pour the egg mixture over the vegetables in the baking dish.
Top the mixture with crumbled pieces of goat cheese.
Bake for 27 to 30 minutes, until the egg mixture is wobbly but not wet; it will set further as it cools.
Let the frittata cool on a wire rack for at least 20 minutes before slicing as desired.
Serve warm or cold, either as a meal or snack, or alongside a light green salad.

Notes

Make sure to cool the asparagus before adding it to the baking dish to avoid overcooking.
Feel free to substitute fresh dill with other herbs like chives or parsley for a different flavor.
This frittata can be enjoyed warm or chilled, making it perfect for meal prep.