Description
A light and flavorful frittata made with fresh spring vegetables, creamy goat’s cheese, and fragrant herbs.
Ingredients
8 large eggs ½ cup milk (or dairy-free alternative) 1 cup spring vegetables (asparagus, peas, spinach, zucchini) 100g goat’s cheese, crumbled 1 tbsp olive oil Salt and pepper to taste Fresh herbs like parsley, dill, or chives
Instructions
1. Preheat oven to 375°F (190°C). 2. Heat olive oil in an oven-safe skillet over medium heat. 3. Sauté vegetables until just tender. 4. In a bowl, whisk eggs, milk, salt, and pepper. 5. Pour egg mixture over vegetables. 6. Scatter goat’s cheese evenly. 7. Cook on the stovetop for 5 minutes, without stirring, until edges set. 8. Transfer skillet to the oven and bake for 10–12 minutes, until center is set. 9. Garnish with fresh herbs before serving.
Notes
This frittata works well with any seasonal vegetables. Avoid overbaking to keep it moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet + Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 2g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 225mg
Keywords: spring vegetable frittata, goat cheese frittata, vegetarian brunch, egg bake