Herb & Goat Cheese Frittata with Asparagus and Peas
This Herb & Goat Cheese Frittata with Asparagus and Peas is a delightful dish perfect for any meal of the day. The moment you cut into this frittata, you’re greeted by vibrant green asparagus, sweet green peas, and fluffy egg custard that holds everything together. The unique tanginess of the goat cheese is a perfect surprise, enhancing every bite and making it rather festive! There’s something inherently comforting about a frittata, especially when it’s packed with fresh vegetables and creamy cheese. Whether you’re serving it for brunch, dinner, or even a picnicky snack, this frittata is bound to impress.
Table of Contents
I first made this frittata on a sunny spring morning when the farmers’ market was overflowing with delicious, fresh produce. As I sautéed the asparagus and stirred the vibrant green spinach into the eggs, the kitchen filled with a wonderful aroma that hinted at the deliciousness to come. This Herb & Goat Cheese Frittata brings all those feelings back, evoking sunshine, warmth, and a delicious, wholesome meal made with fresh ingredients. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 45 minutes, this frittata is a breeze to prepare, making it perfect for busy mornings or last-minute dinner plans.
- Irresistible Flavor: Rich, creamy goat cheese melds beautifully with the earthiness of asparagus and the sweetness of peas—each bite is a delightful surprise.
- Eye-Catching Appeal: With its vibrant colors and fluffy texture, this frittata brings charm to any table and will surely impress your guests.
- Flexible Serving: Enjoy it warm for breakfast, serve it cold at a picnic, or slice it up for a light lunch. It fits any occasion!
- Diet-Friendly Options: Easily adaptable for gluten-free diets, and perfect for those looking for a filling, nutritious dish.
Ingredients You’ll Need
- 1 cup fresh asparagus: Trimmed and chopped, this veggie adds a crunch and freshness. Opt for bright green stalks for the best flavor.
- 1 cup green peas: Frozen works perfectly if you don’t have fresh ones. They’re naturally sweet and pair wonderfully with the other vegetables.
- 1 cup baby spinach leaves: Adds color and a mild flavor. Tearing the leaves into smaller pieces ensures even distribution throughout the frittata.
- 8 large eggs: The base of your frittata. Use fresh eggs for the best flavor and nutrition.
- ½ cup 35% whipping cream: This adds richness and creaminess. Alternatives include half-and-half or even oat cream for a dairy-free option.
- ½ to 1 teaspoon dried dill: Dill complements the goat cheese and green vegetables beautifully. Fresh dill could be used; simply increase the amount to ¼ cup finely chopped.
- ¾ teaspoon salt: Essential for flavor. Adjust according to your taste.
- ¼ teaspoon fresh cracked black pepper: A little spice brings everything together. Freshly cracked makes a big difference!
- ½ cup soft goat cheese: The star of the dish! Its creaminess and tanginess elevate the whole frittata. If you’re not a goat cheese fan, feta can be a good substitute.
How to Make Herb & Goat Cheese Frittata with Asparagus and Peas
Preheat: Begin by preheating your oven to 350ºF (180ºC). Line a 9×13-inch (23×33-cm) baking dish with parchment paper for easy cleanup and to avoid sticking.
Boil Water: Bring a small pot of water or about 2 cups of water in a kettle to a boil. This step helps to quickly blanch your asparagus, enhancing its bright flavor and color.
Prepare Asparagus: Place the chopped asparagus in a heatproof bowl. Once your water is boiling, pour it over the asparagus until it’s just covered. Let it sit for 1 minute, allowing the heat to do its job.
Cool Asparagus: Drain the asparagus in a colander and rinse it under cold running water until it cools. This halts the cooking process and keeps the asparagus tender-crisp.
Combine Vegetables: Scatter the drained peas and asparagus inside your parchment-lined baking dish. Tear the baby spinach into smaller pieces and scatter them over the asparagus and peas to create an even base.
Mix Egg Base: In a large mixing bowl, whisk together the 8 large eggs, ½ cup of 35% whipping cream, ½ to 1 teaspoon of dried dill, and ¾ teaspoon of salt, along with ¼ teaspoon of fresh cracked black pepper. Mix until smooth and fully combined—this ensures a fluffy custard texture.
Pour and Top: Carefully pour the egg mixture over the vegetables ensuring even coverage. Top off the frittata with pieces of soft goat cheese, allowing it to dot the surface generously.
Bake: Place the frittata in the preheated oven and bake for 27 to 30 minutes. You’ll know it’s done when the edges are slightly golden, and the center is set but still slightly wobbly, perfect for a fluffy texture.
Cool and Slice: Once out of the oven, let the frittata cool on a wire rack for at least 20 minutes. This cooling period allows it to set further, making it easier to slice. Cut it into portions as you prefer.
Serve: Whether served warm or cold, this Herb & Goat Cheese Frittata with Asparagus and Peas is delicious on its own or paired with a light green salad.
Storing & Reheating
To store your leftovers, let the frittata cool completely at room temperature before placing it in an airtight container. Store it in the refrigerator for up to 4 days. If you want to save it longer, consider freezing it—wrap individual slices tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Reheat in the oven set to 350ºF (180ºC) for about 10-15 minutes or until warmed through. Note that the texture may change slightly, but a quick reheat should refresh its flavor.
Chef’s Helpful Tips
- Avoid overcooking the frittata by checking for doneness at the 25-minute mark; it should be set but not dry.
- For fluffier eggs, let your eggs come to room temperature before whisking them; this helps them incorporate air more easily.
- Experiment with other veggies! Bell peppers, mushrooms, or zucchini can be great additions or substitutes to this delightful dish.
- If you prefer a more pronounced flavor, consider adding a pinch of red pepper flakes or smoked paprika to the egg mixture.
- Make it ahead for easy breakfasts! You can whip it up the night before and just reheat slices in the morning for a hassle-free start to your day.
This Herb & Goat Cheese Frittata is not just a recipe; it’s a canvas to capture the essence of fresh ingredients in every bite. Whether you’re hosting brunch, enjoying a quiet evening meal, or packing for lunch, it’s a delightful dish that fits almost any occasion. So gather your ingredients, enjoy the process, and let the wonderful smells guide you to the table. Happy cooking!
Recipe FAQs
Can I use a different type of cheese?
Absolutely! While goat cheese adds a unique flavor, you can substitute it for feta, ricotta, or even sharp cheddar, depending on your taste preferences.
How can I make this frittata gluten-free?
This recipe is inherently gluten-free! Make sure to use scrambled eggs and veggies that are also gluten-free, avoiding any processed ingredients that may contain gluten.
Can I add more vegetables to the frittata?
Of course! Feel free to include onions, peppers, or any left-over veggies you find in your fridge. Just be sure to chop them into small pieces and sauté, if necessary, to keep everything beautifully tender.
How do I know when the frittata is cooked properly?
Look for the edges to be slightly golden, and the center should be set with just a slight wobble. It shouldn’t be shiny or wet. Remember, it will continue to cook as it cools slightly, so don’t panic if it still has a bit of jiggle!
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📖 Recipe Card
Herb & Goat Cheese Frittata with Asparagus and Peas
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Herb & Goat Cheese Frittata with Asparagus and Peas shines with its fresh flavors and simple preparation. Ideal for a quick dinner or a healthy meal, it’s made with vibrant veggies and creamy goat cheese for a delightful dish that everyone loves.
Ingredients
- 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 of water, or about 2 cups of water in a kettle, to a boil.
- Place the chopped asparagus in a heatproof bowl.
- Pour enough boiling water over the asparagus to just cover it and let it sit for 1 minute.
- Drain the asparagus in a colander and rinse under cold running water until the pieces are cool. Once cool, let the asparagus drain completely.
- Scatter the peas and asparagus inside the parchment paper-lined baking dish. Tear the baby spinach into small pieces and scatter them into the dish of peas and asparagus.
- In a large mixing bowl, whisk the eggs, cream, dill, salt, and pepper together until smooth and well combined.
- Pour the whisked egg mixture over the asparagus, peas, and spinach in the baking dish.
- Top with pieces of goat cheese until all of the cheese has been used.
- Bake for 27 to 30 minutes — you want the egg mixture to be wobbly but not wet. The egg will continue to set as it cools.
- Remove the frittata from the oven and let it cool on a wire rack for at least 20 minutes then slice it however you like.
- Serve asparagus frittata warm or cold, alone as a meal or a snack, or with a light green salad on the side.
Notes
For a different flavor, try adding herbs like basil or parsley.
Ensure the goat cheese is evenly distributed for creamy bites in every slice.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 185mg
