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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 250mg