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Fluffy Spring Vegetable Frittata with Goat Cheese

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This fluffy spring vegetable frittata is packed with asparagus, zucchini, sweet bell peppers, peas, and creamy goat cheese for a light, flavorful brunch or dinner. It’s quick, easy, and endlessly adaptable for any spring gathering.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/3 cup whole milk or half-and-half
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup baby spinach, roughly chopped
  • 1/2 cup zucchini, diced
  • 1/3 cup sweet bell pepper, diced (red, yellow, or orange)
  • 1/4 cup peas (fresh or thawed from frozen)
  • 2 tablespoons chives, finely chopped
  • 4 oz goat cheese, crumbled
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and dry all vegetables. Trim and chop asparagus, dice zucchini and bell pepper, roughly chop spinach, and finely chop chives. If using frozen peas, thaw and pat dry.
  3. Heat 1 tablespoon butter in a 10-inch oven-safe skillet over medium heat. Add asparagus, zucchini, and bell pepper. Sauté for 3-4 minutes until just tender. Add peas and spinach for the last minute, just until wilted. Stir in chives, then transfer veggies to a plate.
  4. In a medium bowl, whisk together eggs, milk, salt, and pepper until light and slightly frothy.
  5. Return the skillet to medium-low heat. Add more butter if needed. Pour in the egg mixture. Evenly scatter sautéed vegetables over the eggs. Dollop goat cheese in small spoonfuls across the surface. Do not stir.
  6. Cook on the stovetop for 3-4 minutes, until edges start to set but the center is still runny.
  7. Transfer skillet to the oven. Bake for 12-15 minutes, until eggs are just set in the center and edges are puffed. For more color, broil for 1-2 minutes at the end, watching closely.
  8. Let the frittata cool in the skillet for 5 minutes. Run a spatula around the edge, then slice into wedges. Garnish with extra chives or fresh herbs if desired.

Notes

Use the freshest eggs and vegetables for best flavor. Don’t overcook the veggies or eggs—just until tender and set. The recipe is flexible: swap in your favorite vegetables or cheese. Let the frittata rest before slicing for clean wedges. Leftovers keep well and are delicious cold or reheated.

Nutrition

Keywords: frittata, spring vegetables, goat cheese, brunch, easy, gluten-free, vegetarian, eggs, asparagus, zucchini, meal prep

Find it online: https://prismtaste.com/fluffy-spring-vegetable-frittata-with-goat-cheese-easy-brunch-recipe/