Save to Pinterest A fluffy, golden frittata brimming with tender spring greens and creamy goat cheese—perfect for a light, comforting meal any time of day.
This delightful frittata quickly became my go-to brunch dish for weekends. The blend of fresh greens and tangy goat cheese never fails to impress guests and family alike.
Ingredients
- Baby spinach leaves: 2 cups
- Asparagus: 1 cup, trimmed and cut into 1-inch pieces
- Spring onions: 1/2 cup, thinly sliced
- Fresh herbs: 1/4 cup (parsley, chives, or dill), chopped
- Large eggs: 8
- Whole milk or cream: 1/4 cup
- Goat cheese: 4 oz (115 g), crumbled
- Grated Parmesan cheese: 2 tbsp
- Unsalted butter: 1 tbsp
- Sea salt: 1/2 tsp
- Freshly ground black pepper: 1/4 tsp
- Nutmeg: Pinch (optional)
Instructions
- Preheat:
- Preheat your oven to 375°F (190°C).
- Sauté vegetables:
- In a large ovenproof skillet, melt the butter over medium heat. Add the spring onions and asparagus sauté for 3 to 4 minutes until just tender. Add the spinach and cook for another 1 to 2 minutes until wilted.
- Mix eggs:
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Stir in the fresh herbs and Parmesan cheese.
- Combine:
- Pour the egg mixture over the vegetables in the skillet. Gently stir to distribute the fillings evenly.
- Add cheese:
- Sprinkle the crumbled goat cheese evenly over the top.
- Stove cook:
- Cook on the stove for 2 to 3 minutes until the edges begin to set.
- Bake:
- Transfer the skillet to the oven and bake for 10 to 12 minutes, or until the frittata is puffed and set in the center.
- Serve:
- Let cool slightly, slice into wedges, and serve warm or at room temperature.
Save to Pinterest This recipe has brought many smiles to my family table, turning simple ingredients into memorable moments.
Notes
Serve with a crisp green salad and crusty bread. Pairs well with a light Sauvignon Blanc or sparkling water with lemon.
Required Tools
Ovenproof skillet (10 to 12 inch), mixing bowl, whisk, knife and cutting board, spatula.
Allergen Information
Contains eggs and dairy (goat cheese, Parmesan, butter, milk or cream). Vegetarian and gluten-free. Always check cheese for vegetarian rennet if strict vegetarian.
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This frittata is a versatile, speedy recipe that promises both comfort and elegance in every bite.
Questions & Answers
- → What spring greens work best in this dish?
Spinach, asparagus, spring onions, and fresh herbs like parsley or chives provide a bright, fresh flavor. You can also add arugula or tender kale.
- → Can I substitute goat cheese?
Yes, soft cheeses like feta or ricotta can be used for a similar creamy texture, but goat cheese adds a unique tang.
- → How do I prevent the frittata from sticking?
Ensure you melt butter in the skillet before adding vegetables and lightly grease the pan to avoid sticking.
- → Is it necessary to bake the frittata?
Baking helps the eggs set fully and gives a light puff, but finishing on the stovetop may work for thinner versions.
- → What drinks pair well with this dish?
Light white wines like Sauvignon Blanc or sparkling water with lemon complement the fresh flavors nicely.