Herb & Goat Cheese Frittata with Asparagus and Peas is a delightful dish that captures the essence of spring in every bite. The delicate asparagus and sweet peas are elevated by the creamy richness of goat cheese, creating a beautiful blend of flavors and textures. This frittata is not only visually appealing with its vibrant green hues, but it’s also incredibly satisfying. It’s a fantastic option for brunch gatherings or even a light dinner, and it comes together effortlessly, making it perfect for busy weekdays or lazy weekends.

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 still remember the first time I made this frittata. It was early in the morning, and I was craving something fresh and wholesome. I had just come back from the farmer’s market, and my basket was brimming with colorful produce, especially asparagus. I decided to whip up a frittata, and the result was nothing short of magical. The Herb & Goat Cheese Frittata with Asparagus and Peas quickly became a staple in my kitchen, and I’m thrilled to share this recipe with you. You’ll find that making it is a joyous experience worth savoring.

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just 45 minutes, making it a no-fuss meal.
Irresistible Flavor: The combination of tangy goat cheese and fresh herbs makes every bite a delight.
Eye-Catching Appeal: The bright colors of asparagus and peas make this dish as beautiful as it is tasty.
Flexible Serving: Perfect for breakfast, brunch, lunch, or even a light dinner.
Diet-Friendly Options: Can be adapted for gluten-free eaters with ease.

Ingredients You’ll Need

1 cup fresh asparagus: Look for vibrant, firm stalks. You can substitute with broccoli if needed.
1 cup green peas: Fresh or frozen work here, delivering a sweet burst in each bite.
1 cup baby spinach leaves: A healthy addition that blends well with the other greens.
8 large eggs: These form the foundation of your frittata, binding everything together.
½ cup 35% whipping cream: This adds a luxurious creaminess; half-and-half is a good alternative.
½ to 1 teaspoon dried dill: Fresh dill can be substituted for a brighter flavor.
¾ teaspoon salt: Balances all the ingredients, enhancing their natural flavors.
¼ teaspoon fresh cracked black pepper: Adds a hint of spice and complexity.
½ cup soft goat cheese: Its tangy creaminess elevates the entire dish; feta cheese is a nice alternative.

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

Preheat the oven: Set your oven to 350ºF (180ºC) and prepare a 9×13-inch (23×33-cm) baking dish by lining it with parchment paper. This ensures easy removal of your frittata.

Blanch the asparagus: In a small pot, bring approximately 2 cups of water to a boil. Meanwhile, chop the fresh asparagus into 1-inch (3-mm) pieces and place them in a heatproof bowl. Once the water is boiling, pour it over the asparagus to just cover it. Let this sit for about 1 minute.

Cool the asparagus: After one minute, drain the asparagus in a colander and rinse it under cold running water until cool. This stops the cooking process and keeps the asparagus vibrant green.

Prepare the baking dish: Scatter the cooled asparagus and green peas in the lined baking dish. Next, tear the baby spinach leaves into small pieces and mix them in. This combination not only tastes fresh but also looks stunning.

Whisk the egg mixture: In a large mixing bowl, combine 8 large eggs, ½ cup of 35% whipping cream, ½ to 1 teaspoon dried dill, ¾ teaspoon salt, and ¼ teaspoon fresh cracked black pepper. Whisk until the mixture is smooth and homogenous—this is the heart of your frittata.

Combine: Pour the egg mixture over the colorful veggies in the baking dish. Gently ensure that all the vegetables are covered evenly with the egg.

Add the goat cheese: Crumble ½ cup of soft goat cheese and distribute it evenly on top of the egg mixture. This step is crucial—the cheese brings creaminess and tang that complements the other flavors beautifully.

Bake it: Place the frittata in the oven and bake for 27 to 30 minutes. Keep an eye on it; you want the edges to be set while the middle is still slightly wobbly. Remember, the frittata will continue to set as it cools.

Cool and slice: After baking, allow the frittata to cool on a wire rack for at least 20 minutes. This extra cooling time makes slicing much easier and prevents the pieces from falling apart.

Serve: Enjoy your delicious Herb & Goat Cheese Frittata warm or cold. It’s fantastic as a light meal on its own or paired with a fresh green salad for a more filling feast.

Storing & Reheating

To store any leftovers, allow the frittata to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It can sit at room temperature for about 2 hours or refrigerated for up to 4 days. For longer storage, freeze individual slices in a freezer-safe container for up to 3 months. To reheat, place slices in the microwave or warm in the oven at 350ºF (180ºC) for about 10 minutes. The texture may change slightly, but a fresh sprinkle of herbs can revive its flavor.

Chef’s Helpful Tips

Ensure your eggs are at room temperature for a fluffier texture in the frittata.
Be mindful not to overcook the frittata; it should be slightly wobbly in the center when taken out.
Experiment with different green veggies like zucchini or bell peppers if you want variety.
You can make this ahead of time and enjoy it cold for a refreshing option.
A sprinkle of fresh herbs or a drizzle of olive oil before serving can enhance the dish visually and in flavor.

You’ll find that the Herb & Goat Cheese Frittata with Asparagus and Peas is not just pleasing to the eye; it’s packed with nutrients and flavor. It’s a versatile dish that invites experimentation, whether you’re swapping in seasonal vegetables or trying new cheeses. Enjoy making it, and don’t hesitate to share it with friends and family!

Recipe FAQs

Can I use other vegetables in this frittata?

Absolutely! Feel free to swap out the asparagus and peas for other favorites like bell peppers, zucchini, or even mushrooms. Just ensure that the vegetables are cooked or blanched beforehand to reduce excess moisture.

How do I know when my frittata is done?

The frittata should be slightly set in the middle but still a bit wobbly. An excellent way to check is to insert a toothpick; it should come out clean or with just a few moist crumbs attached.

Can I use milk instead of cream?

Yes, you can substitute milk for the whipping cream, but keep in mind that it will produce a slightly less creamy texture. Whole milk will give you the best results, but feel free to use lower-fat alternatives.

Can I refrigerate or freeze leftovers?

Yes! You can refrigerate leftovers for up to 4 days or freeze them for up to 3 months. Just make sure to cool the frittata completely before storing it in an airtight container. When reheating, be aware that the texture may change slightly, but the flavors remain delicious.

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Herb & Goat Cheese Frittata with Asparagus and Peas

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Author: Anna
Prep Time: N/A
Cook Time: 45 minutes
Total Time: 0 hours
Yield: 6 servings 1x
Category: Breakfast
Method: Baked
Cuisine: American

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Description

Savor the Herb & Goat Cheese Frittata with Asparagus and Peas, featuring fresh greens, creamy goat cheese, and a delightful egg base. This dish is ideal for a nutritious breakfast or a quick dinner, making it a versatile favorite that everyone will love.

Ingredients

Scale

1 cup fresh asparagus (washed, ends trimmed, chopped into 1-inch 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 fresh dill, finely chopped)
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 a small pot of water or use about 2 cups from a kettle.
Add the chopped asparagus to a heatproof bowl.
Pour boiling water over the asparagus to cover it and let it sit for 1 minute.
Drain the asparagus and cool it under cold running water before draining again.
Combine the peas and asparagus in the lined baking dish. Tear the baby spinach into smaller pieces and add it to the dish.
In a large bowl, whisk together the eggs, cream, dill, salt, and pepper until well combined.
Pour the egg mixture over the vegetables in the baking dish.
Sprinkle pieces of goat cheese evenly on top.
Bake for 27 to 30 minutes until the egg is set but wobbly.
Allow the frittata to cool on a wire rack for at least 20 minutes before slicing.
Serve warm or cold with a light salad or on its own.

Notes

For added flavor, fresh dill can be used if available.
This frittata can be made ahead and stored in the fridge for a convenient meal.
Pair it with a light salad for a refreshing combination.