Spring Vegetable Frittata Goat Cheese (Printable Version)
Oven-baked spring frittata with asparagus, spinach, zucchini and goat cheese—simple, vegetarian, gluten-free.
# What You Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach
03 - 1/2 cup frozen peas, thawed
04 - 1 small zucchini, sliced into thin half-moons
05 - 4 scallions, thinly sliced
→ Eggs & Dairy
06 - 8 large eggs
07 - 1/4 cup whole milk or cream
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
11 - 4 oz goat cheese, crumbled
→ Oil
12 - 1 tablespoon extra-virgin olive oil
# How to Make It:
01 - Preheat oven to 375°F (190°C). Position rack in the center of the oven.
02 - Heat olive oil in a large ovenproof skillet over medium heat. Add asparagus, zucchini, and scallions. Sauté for 3–4 minutes until just tender but still vibrant.
03 - Stir in the baby spinach and thawed peas. Cook for 1–2 minutes until the spinach is fully wilted. Remove from heat.
04 - In a mixing bowl, whisk together the eggs, milk, salt, pepper, and thyme until smooth and well combined.
05 - Spread the sautéed vegetables evenly across the bottom of the skillet. Pour the egg mixture over the vegetables. Gently shake the skillet to ensure even distribution.
06 - Scatter the crumbled goat cheese evenly over the surface of the egg mixture.
07 - Return the skillet to low-medium heat and cook without stirring for 3–4 minutes, just until the edges begin to set and pull away slightly from the sides.
08 - Transfer the skillet to the preheated oven. Bake for 12–15 minutes until the center is fully set and the top is lightly golden.
09 - Remove from the oven and allow to cool slightly before slicing into wedges. Serve warm or at room temperature.
# Expert Tips:
01 -
- It transforms whatever spring vegetables you have into something that looks like you tried way harder than you actually did.
- The goat cheese melts into little creamy pockets that make every bite feel indulgent despite being genuinely good for you.
02 -
- Undercooking the stovetop phase and moving to the oven too early leads to a frittata that slides apart instead of holding its shape when sliced.
- Using a skillet that is too small makes the frittata thick and dense, while one too large spreads it thin and dries it out.
03 -
- Resist the urge to stir once the eggs hit the pan, because those undisturbed layers are what give a frittata its elegant cross section.
- Toss a handful of fresh herbs like chives, parsley, or dill over the finished frittata right before serving for a burst of color and freshness no one expects.