Save to Pinterest A fluffy, golden frittata brimming with tender spring greens and creamy goat cheese—perfect for a light, comforting meal any time of day.
I first made this frittata on a bright spring morning and it instantly became a family favorite for brunch.
Ingredients
- Baby spinach leaves: 2 cups
- Asparagus: 1 cup, trimmed and cut into 1 inch pieces
- Spring onions: 1/2 cup, thinly sliced
- Fresh herbs: 1/4 cup (parsley, chives, or dill), chopped
- Eggs: 8 large
- Whole milk or cream: 1/4 cup
- Goat cheese: 4 oz (115 g), crumbled
- Parmesan cheese: 2 tbsp grated
- Unsalted butter: 1 tbsp
- Sea salt: 1/2 tsp
- Freshly ground black pepper: 1/4 tsp
- Nutmeg: Pinch (optional)
Instructions
- Preheat oven:
- Preheat your oven to 375°F (190°C)
- Sauté vegetables:
- In a large ovenproof skillet melt the butter over medium heat Add the spring onions and asparagus sauté for 3 4 minutes until just tender Add the spinach and cook for another 1 2 minutes until wilted
- Mix eggs:
- In a mixing bowl whisk together the eggs milk salt pepper and nutmeg Stir in the fresh herbs and Parmesan cheese
- Combine:
- Pour the egg mixture over the vegetables in the skillet Gently stir to distribute the fillings evenly
- Add goat cheese:
- Sprinkle the crumbled goat cheese evenly over the top
- Cook on stove:
- Cook on the stove for 2 3 minutes until the edges begin to set
- Bake:
- Transfer the skillet to the oven and bake for 10 12 minutes or until the frittata is puffed and set in the center
- Serve:
- Let cool slightly slice into wedges and serve warm or at room temperature
Save to Pinterest This dish always brings my family together around the table especially on a weekend breakfast.
Required Tools
Ovenproof skillet (10 12 inch), mixing bowl, whisk, knife and cutting board, spatula
Allergen Information
Contains eggs and dairy (goat cheese Parmesan butter milk cream) Vegetarian and gluten free Always check cheese for vegetarian rennet if strict vegetarian
Nutritional Information
Calories: 225 Total Fat: 15 g Carbohydrates: 6 g Protein: 15 g per serving
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A simple yet elegant meal perfect for any season and easy to customize.
Recipe FAQs
- → Can I use other greens besides spinach and asparagus?
Yes, you can substitute with arugula, peas, tender kale, or other spring greens to suit your taste and availability.
- → What dairy alternatives work well in this dish?
Whole milk or cream provides richness, but you can try lactose-free milk or plant-based cream alternatives, keeping in mind flavor differences.
- → How do I know when the frittata is fully cooked?
It is ready when puffed and set in the center, and edges are firm but not browned too much. A gentle jiggle should be minimal.
- → Can I prepare this dish ahead of time?
Yes, you can prepare and bake in advance. Reheat gently in the oven before serving to maintain texture and flavor.
- → What wine pairs well with this frittata?
A light Sauvignon Blanc complements the fresh herbs and creamy goat cheese without overpowering the dish.
- → Is it possible to add extra flavor variations?
Sun-dried tomatoes or roasted red peppers make excellent additions to enhance the flavor profile.