Herb & Goat Cheese Frittata with Asparagus and Peas
Herb & Goat Cheese Frittata with Asparagus and Peas is a delightful dish that brings together fresh, vibrant ingredients in a satisfying, easy-to-make format. The tender asparagus and sweet peas perfectly complement the creamy richness of goat cheese, while the herbs infuse the frittata with a burst of flavor. This dish is perfect for any occasion — whether it’s a leisurely brunch with friends or a quick weeknight dinner that feels upscale yet homey.
Table of Contents
I first made this Herb & Goat Cheese Frittata with Asparagus and Peas during a sunny spring breakfast gathering. It was a hit! The vibrant colors and delightful aroma filled the kitchen, setting the perfect tone for the morning. In just about 45 minutes, I found myself serving a dish that felt both fancy and comforting. Everyone loved it, and I guarantee you will too! It’s not just a recipe; it’s an experience that highlights the joyful flavors of spring.
Why You’ll Love This Recipe
- Simple & Quick: This frittata comes together in about 45 minutes, making it a breeze for busy mornings or last-minute dinners.
- Irresistible Flavor: The combination of earthy asparagus, sweet peas, and creamy goat cheese creates a luscious, satisfying bite.
- Eye-Catching Appeal: With its bright green ingredients and fluffy texture, this frittata serves as a stunning centerpiece for any meal.
- Flexible Serving: Enjoy it warm or cold, perfect for breakfast, lunch, or even a light dinner with a side salad.
- Diet-Friendly Options: Naturally gluten-free and easily adaptable to be dairy-free with substitutions for the cheese.
Ingredients You’ll Need
- 1 cup fresh asparagus (washed, ends trimmed, chopped into 1-inch pieces): Adds a delightful crunch and earthy flavor to the frittata. Make sure it’s fresh for the best taste. You can substitute with frozen asparagus, but fresh is ideal.
- 1 cup green peas (frozen or fresh): These provide sweetness and a pop of color. Frozen peas are a convenient alternative and don’t require any prep.
- 1 cup baby spinach leaves (tightly packed): Adds nutrients and a mild taste. Substitute with kale or Swiss chard if desired.
- 8 large eggs: The foundation of the frittata, providing structure and richness. Opt for organic or free-range eggs for better flavor.
- ½ cup 35% whipping cream: This adds creaminess and helps achieve a soft texture. You could swap in half and half or even non-dairy milk for a lighter option.
- ½ to 1 teaspoon dried dill (or ¼ cup fresh dill, finely chopped): Offers a fresh, herbal fragrance. Use fresh dill for a popping flavor, but dried works just fine.
- ¾ teaspoon salt: Essential for enhancing the flavors of your ingredients. Adjust based on your taste preference or dietary needs.
- ¼ teaspoon fresh cracked black pepper: Adds a subtle heat; freshly cracked is always better for more flavor.
- ½ cup soft goat cheese: Creamy and tangy, this cheese is the star of the dish. If you’re not a fan, ricotta or feta can be substituted.
How to Make Herb & Goat Cheese Frittata with Asparagus and Peas
Preheat the Oven: Start by preheating your oven to 350ºF (180ºC). Lining a 9×13-inch baking dish with parchment paper makes for easy cleanup and reduces sticking.
Blanch the Asparagus: Bring a small pot of water to a boil. Place the chopped asparagus into a heatproof bowl and pour the boiling water over it, covering the asparagus completely. Let it sit for about 1 minute to tenderize before draining.
Cool the Asparagus: After draining, rinse the asparagus under cold water until cool. This halts the cooking process and keeps the bright green color. Make sure they are completely drained to avoid excess moisture.
Prepare the Vegetables: Scatter the peas and asparagus inside the parchment-lined baking dish. Tear the baby spinach into small pieces and add it to the dish with the peas and asparagus, creating a colorful base.
Mix the Egg Mixture: In a large mixing bowl, whisk together 8 large eggs, ½ cup of 35% whipping cream, ½ to 1 teaspoon dried dill (or ¼ cup fresh dill), ¾ teaspoon salt, and ¼ teaspoon freshly cracked black pepper. Mix until smooth and well combined, ensuring everything is evenly incorporated.
Combine Ingredients: Pour the egg mixture over the vegetables in the baking dish, distributing evenly. This ensures that every bite is filled with flavor.
Add Goat Cheese: Crumble the ½ cup of soft goat cheese over the top. Let the cheese nestle into the egg mixture, which will melt and blend beautifully as it bakes.
Bake the Frittata: Place the baking dish in the preheated oven and bake for 27 to 30 minutes. You’re looking for the center to be slightly wobbly but not wet; it will continue to set as it cools.
Cool and Serve: Once baked, remove the frittata from the oven and let it cool on a wire rack for at least 20 minutes. This cooling period helps with slicing. Serve it warm or cold, and feel free to pair it with a light green salad for a complete meal.
Storing & Reheating
Store leftovers at room temperature for up to 2 hours. If you have any remaining after that, transfer them to an airtight container in the refrigerator, where they’ll last for up to 4 days. For longer storage, wrap the frittata tightly and freeze it for up to 3 months. When you’re ready to enjoy again, reheat in the oven at 350ºF (180ºC) for about 10-15 minutes, until warm. Note that freezing may slightly change the texture, but a quick reheat should refresh its flavors.
Chef’s Helpful Tips
- Avoid overcooking by keeping an eye on the frittata as it bakes; it’s better to remove it a smidge early than too late.
- Use room temperature eggs for a fluffier texture. This means they cook more evenly.
- Experiment with different herbs or greens, like basil or arugula, for a unique flavor profile.
- If you want a firmer frittata, bake it a bit longer until the edges are lightly golden.
- Make-ahead? You can prepare the vegetable base the night before and mix in the eggs right before baking.
Herb & Goat Cheese Frittata with Asparagus and Peas encapsulates the fresh flavors of spring, bringing deliciousness and nutrition to your table. The impressive appearance and flavor make it perfect for any occasion while being simple enough for a weeknight meal. Don’t shy away from experimenting with the ingredients to make it uniquely yours. Enjoy this dish, share it with friends, and let its delightful flavors brighten your day!
Recipe FAQs
Can I use different vegetables in the frittata?
Absolutely! Feel free to substitute your favorite vegetables or what you have on hand. Bell peppers, zucchini, or even leftover roasted veggies work wonderfully here. Just adjust the cooking time as needed.
How do I know when the frittata is done baking?
The frittata is perfectly baked when it is slightly wobbly in the center. The edges should look set and there shouldn’t be wet egg mixture visible. It will continue cooking for a few minutes after being removed from the oven.
Can I make this frittata ahead of time?
Yes, you can make the frittata ahead of time! It stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months. Just reheat in the oven, and it will taste fresh!
What can I serve with a frittata?
A light salad is a perfect accompaniment. Additionally, fresh fruit, crusty bread, or a dollop of yogurt on the side can enhance this meal. Enjoy it for breakfast, brunch, lunch, or dinner!
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📖 Recipe Card
Herb & Goat Cheese Frittata with Asparagus and Peas
- Prep Time: N/A
- Cook Time: 45 minutes
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Herb & Goat Cheese Frittata with Asparagus and Peas is a delightful dish featuring fresh vegetables and creamy goat cheese. Perfect for brunch or as a light dinner, it boasts wonderful flavors and simple preparation, making it an ideal choice for everyone seeking homemade yet sophisticated meals.
Ingredients
- 1 cup fresh asparagus (washed, ends trimmed, chopped into 1-inch (3-mm) long pieces)
- 1 cup green peas (frozen or fresh)
- 1 cup baby spinach leaves (tightly packed)
- 8 large eggs
- ½ cup 35% whipping cream
- ½ to 1 teaspoon dried dill (or ¼ cup (15 grams) fresh dill, finely chopped)
- 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 (23×33-cm) baking dish with parchment paper.
- Bring a small pot of water or about 2 cups of water in a kettle to a boil.
- Place the chopped asparagus in a heatproof bowl.
- Pour enough boiling water over the asparagus to just cover it and let it sit for 1 minute.
- Drain the asparagus in a colander and rinse under cold running water until cool; let it drain completely.
- Scatter the peas and asparagus inside the lined baking dish. Tear the baby spinach into small pieces and add them to the dish.
- In a large mixing bowl, whisk the eggs, cream, dill, salt, and pepper until smooth and well combined.
- Pour the whisked egg mixture over the vegetables in the baking dish.
- Top with pieces of goat cheese until all cheese is used.
- Bake for 27 to 30 minutes until the egg mixture is wobbly but not wet; it will set as it cools.
- Remove the frittata from the oven and let it cool on a wire rack for at least 20 minutes, then slice as desired.
- Serve warm or cold, either as a meal or snack, or accompanied by a light salad.
Notes
Frittatas can be served warm or chilled, making them versatile for any occasion.
Feel free to substitute other seasonal vegetables or herbs to customize the flavor to your liking.
The dish can be stored in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 220mg
