Herb & Goat Cheese Frittata with Asparagus and Peas is a delightful blend of fresh ingredients, vibrant colors, and rich flavors that’s perfect any time of day. Imagine bringing a slice of this frittata to the brunch table, its golden crust glistening invitingly, and the aroma wafting through your kitchen. Each bite is a celebration of spring, bursting with sweet asparagus, tender peas, and creamy goat cheese that harmonizes beautifully with the herbs.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Herb & Goat Cheese Frittata with Asparagus and Peas
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Herb & Goat Cheese Frittata with Asparagus and Peas

Herb & Goat Cheese Frittata with Asparagus and Peas

I remember the first time I made this Herb & Goat Cheese Frittata. It was a sunny Saturday, and I had a few friends over for brunch. As I pulled it out of the oven, the warm aroma filled the air, and it was devoured in seconds. Not only is frittata simple to whip up, but it’s also a budget-friendly dish that can easily feed a crowd. I’m thrilled to share this recipe with you, and I hope it brings the same joy and satisfaction to your table!

Why You’ll Love This Recipe

Simple & Quick: With just a few easy steps, you can whip this up in about 45 minutes.
Irresistible Flavor: The combination of creamy goat cheese and fresh herbs elevates the flavor to something special.
Eye-Catching Appeal: The vibrant green of the asparagus and peas makes for a stunning dish that’s sure to impress.
Flexible Serving: It’s fantastic warm or cold, making it perfect for breakfast, brunch, or even a light dinner.
Diet-Friendly Options: This dish is a hit with vegetarians and can easily be adapted to fit gluten-free diets.

Ingredients You’ll Need

1 cup fresh asparagus: Look for bright green, firm stalks for the best taste. If you can’t find fresh, you can use frozen asparagus, just adjust the cooking time slightly.
1 cup green peas: Fresh peas add sweetness, but frozen are a convenient, cost-effective option and save time on prep.
1 cup baby spinach leaves: They soften beautifully in the frittata, adding a nutritious twist. Feel free to substitute with kale if you prefer a heartier green.
8 large eggs: Large eggs work best for a fluffy frittata.
½ cup 35% whipping cream: This adds richness to the eggs, making them creamier. For a lighter version, you can use whole milk.
½ to 1 teaspoon dried dill: Fresh dill offers a burst of flavor, but dried dill works just as well if you don’t have fresh on hand.
¾ teaspoon salt: Essential for enhancing the flavors of the dish.
¼ teaspoon fresh cracked black pepper: Add this to taste; it gives warmth to the overall flavor.
½ cup soft goat cheese: Its creamy texture makes it an ideal topping, but you can swap it with feta or ricotta if you’re looking for alternatives.

How to Make Herb & Goat Cheese Frittata with Asparagus and Peas

Preheat the Oven: Start by preheating your oven to 350°F (180°C). Prepare a 9×13-inch (23×33-cm) baking dish by lining it with parchment paper, making for easy removal later.

Blanch the Asparagus: Bring a small pot of water to a rolling boil. Place the chopped 1 cup of asparagus into a heatproof bowl, then pour boiling water over it, just enough to cover. Let it sit for 1 minute before draining it in a colander. Rinse under cold running water until it’s cool, then drain completely.

Prepare the Veggies: In your prepared baking dish, scatter the blanched asparagus and 1 cup of green peas. Tear 1 cup of baby spinach leaves into smaller pieces and add it to the mix. The greens will wilt beautifully while baking, providing both color and nutrients.

Whisk the Egg Mixture: In a large mixing bowl, whisk together 8 large eggs, ½ cup of 35% whipping cream, ½ to 1 teaspoon of dried dill, ¾ teaspoon of salt, and ¼ teaspoon of fresh cracked black pepper. Make sure it’s smooth and well combined; this mixture forms the base of your frittata.

Combine Ingredients: Pour the egg mixture evenly over the asparagus, peas, and spinach in the baking dish. The egg will envelop everything, and the flavors will meld together while it bakes.

Add the Goat Cheese: Dot the frittata generously with ½ cup of soft goat cheese. It will melt and add creamy pockets of flavor throughout!

Bake to Perfection: Bake in the preheated oven for 27 to 30 minutes. You’re looking for the edges to look firm while the center has a gentle wobble. Remember, the egg will continue to set as the frittata cools.

Cool and Slice: Remove your frittata from the oven and let it cool on a wire rack for at least 20 minutes. This step helps it firm up and makes slicing easier. You can cut it into squares or wedges, whatever you prefer.

Serve and Enjoy: This dish is delightful warm or at room temperature. Enjoy your Herb & Goat Cheese Frittata as a light meal, a snack, or paired with a fresh garden salad for a full experience.

Storing & Reheating

To store leftover Herb & Goat Cheese Frittata, allow it to cool completely at room temperature, then transfer it to an airtight container for up to 3 days in the refrigerator. For longer storage, you can freeze it tightly wrapped in plastic wrap for up to 3 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes until warmed through. Expect some changes in texture upon freezing, but a good reheat will revive its flavors.

Chef’s Helpful Tips

Make sure your eggs are at room temperature for a fluffier frittata.
Don’t overcook the frittata; it should be slightly wobbly when you take it out. The residual heat will continue to cook the center.
Consider adding sautéed onions or garlic for an extra depth of flavor.
Feel free to experiment with other veggies like bell peppers or mushrooms as seasonal produce is abundant.
This frittata is perfect for meal prep; make it ahead and enjoy it through the week!

Eat this Herb & Goat Cheese Frittata with Asparagus and Peas and you’ll understand why it’s a beloved dish in my household! It’s easy to make, bursting with flavors, and perfect for any occasion—from a weekday breakfast to a festive brunch.

Recipe FAQs

Can I make this frittata ahead of time?

Absolutely! You can prepare it the night before and store it in the refrigerator. Just reheat it gently before serving. It actually tastes even better after the flavors have had a chance to meld overnight!

What can I use instead of goat cheese?

If goat cheese isn’t your style, feta or ricotta works wonderfully as substitutes. Both will provide creaminess to the frittata, but keep an eye on the saltiness if you use feta.

Can I add more vegetables to this recipe?

Definitely! This recipe is super flexible. Feel free to toss in zucchini, bell peppers, or even roasted tomatoes – just ensure they are cooked beforehand if they have a lot of moisture, so your frittata doesn’t end up soggy.

How do I know when the frittata is done?

The frittata is done when the edges are set, but the center has a slight wobble. It will continue to firm up as it cools. A gentle shake of the dish can help you gauge doneness!

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Herb & Goat Cheese Frittata with Asparagus and Peas

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Author: Peter
Prep Time: N/A
Cook Time: 45 minutes
Total Time: 0 hours
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: Italian

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Description

This Herb & Goat Cheese Frittata with Asparagus and Peas is a delightful dish that combines fresh ingredients for a delectable meal. With its savory flavors and creamy texture, it’s perfect for breakfast or any light meal.

Ingredients

Scale

1 cup fresh asparagus, chopped into 1-inch pieces
1 cup green peas
1 cup baby spinach leaves
8 large eggs
½ cup 35% whipping cream
½ to 1 teaspoon dried dill
¾ teaspoon salt
¼ teaspoon fresh cracked black pepper
½ cup soft goat cheese

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Instructions

Preheat the oven to 350ºF (180ºC) and line a 9×13-inch baking dish with parchment paper.
Boil about 2 cups of water in a kettle.
Place the chopped asparagus in a heatproof bowl and pour boiling water over it.
Let the asparagus sit for 1 minute, then drain it and rinse under cold water until cool.
In a baking dish, scatter the drained asparagus, green peas, and tear the spinach into pieces.
In a mixing bowl, whisk together eggs, cream, dill, salt, and pepper until smooth.
Pour the egg mixture over the vegetables in the baking dish.
Top with pieces of goat cheese.
Bake for 27-30 minutes until the egg mixture is set but wobbly.
Remove from oven and let cool for 20 minutes before slicing.
Serve warm or cold, with a green salad if desired.

Notes

For added flavor, consider using fresh dill if available.
This frittata can be served hot or cold, making it versatile for any meal.
Store leftovers in the fridge for up to 3 days.