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Fresh Spring Vegetable Frittata Recipe with Tangy Goat Cheese

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A quick and easy frittata featuring fresh spring vegetables and tangy goat cheese, perfect for brunch or casual lunches. This recipe balances creamy cheese with crisp-tender veggies for a bright, comforting dish.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 4 ounces tangy goat cheese, crumbled
  • 1 cup fresh asparagus tips, trimmed and cut into 1-inch pieces
  • 1 cup snap peas, strings removed and halved
  • 1/2 cup thinly sliced leeks (white and light green parts only)
  • 1/2 cup thinly sliced baby zucchini
  • 1/4 cup fresh peas (optional)
  • 1/4 cup whole milk or half-and-half (or dairy-free milk substitute)
  • 2 tablespoons olive oil or butter
  • 2 tablespoons chopped chives or parsley
  • Salt and freshly ground black pepper, to taste
  • A pinch of crushed red pepper flakes (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Wash and trim asparagus tips, snap peas, and baby zucchini. Slice the leeks thinly and shell fresh peas if using. This should take about 10 minutes.
  3. Heat 2 tablespoons of olive oil or butter in an oven-safe skillet over medium heat. Add the leeks and cook for 2-3 minutes until softened and fragrant.
  4. Add asparagus, snap peas, zucchini, and fresh peas to the skillet. Cook for another 4-5 minutes, stirring occasionally, until vegetables are tender but still crisp-tender. Season lightly with salt and pepper.
  5. In a mixing bowl, whisk together 8 large eggs, 1/4 cup milk, salt, pepper, and a pinch of red pepper flakes. Fold in half of the crumbled goat cheese gently.
  6. Pour the egg mixture evenly over the sautéed vegetables in the skillet. Cook undisturbed on the stove over medium-low heat for 3-4 minutes until edges start setting but center remains runny.
  7. Sprinkle the remaining goat cheese over the top in small crumbles.
  8. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the top is puffed, golden, and the center is just set with a slight jiggle.
  9. Remove from oven and let rest for 5 minutes. Sprinkle with fresh chopped chives or parsley before slicing.
  10. Cut into wedges and serve warm, optionally with a fresh green salad or crusty bread.

Notes

Use room temperature eggs for fluffier texture. Avoid overcooking vegetables to keep them crisp-tender. Let the frittata rest after baking for cleaner slicing. Tent with foil if browning too fast. Butter the skillet if not non-stick to prevent sticking.

Nutrition

Keywords: frittata, spring vegetables, goat cheese, brunch, easy recipe, vegetarian, gluten-free

Find it online: https://sofiaspice.com/fresh-spring-vegetable-frittata-recipe-with-tangy-goat-cheese-easy-and-perfect-for-brunch/