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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg