Spring Veggie Frittata Asparagus

Welcome the freshness of spring with this Spring Veggie Frittata with Asparagus and Goat Cheese. Light and fluffy, it's a delightful combination of tender asparagus, vibrant spinach, zucchini, and cherry tomatoes, all baked to perfection with creamy goat cheese and fresh herbs. Whether you’re hosting a weekend brunch or craving a quick, wholesome dinner, this Mediterranean-inspired dish brings the garden’s bounty straight to your table.

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This frittata not only tastes delicious but also offers a balanced meal filled with protein, healthy fats, and an abundance of veggies. The combination of fresh chives and parsley adds a fragrant finish that highlights the clean, fresh flavors of spring.

Ingredients

• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup baby spinach, roughly chopped
• 1 small zucchini, diced
• 1/2 cup cherry tomatoes, halved
• 2 green onions, sliced
• 8 large eggs
• 1/4 cup whole milk or cream
• 4 oz (115 g) goat cheese, crumbled
• 2 tbsp grated Parmesan cheese
• 2 tbsp fresh chives, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large oven-safe skillet, heat olive oil over medium heat.

3. Add asparagus and zucchini; cook for 3–4 minutes until just tender.

4. Stir in spinach, cherry tomatoes, and green onions; cook for another 2 minutes until spinach wilts.

5. In a large bowl, whisk together eggs, milk, salt, and pepper.

6. Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle with goat cheese, Parmesan, chives, and parsley.

7. Cook on the stove for 3–4 minutes until the edges start to set.

8. Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and puffed.

9. Let the frittata cool for 5 minutes before slicing and serving.

Zusatztipps für die Zubereitung

Use an oven-safe skillet of 10–12 inches for even cooking and easy transfer to the oven. Whisk the eggs gently to incorporate air for a light texture. Let the frittata rest briefly after baking to allow the center to set fully, making slicing easier.

Varianten und Anpassungen

Feel free to swap in other fresh spring vegetables such as peas or artichokes to suit your taste. For a dairy-free option, omit the cheeses and replace whole milk or cream with a plant-based milk alternative.

Serviervorschläge

Serve your frittata warm with a simple green salad or crusty bread for a complete and satisfying meal that celebrates the flavors of the season.

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This Spring Veggie Frittata brings color, nutrition, and a burst of flavor to your table, making it a trusty recipe to enjoy year after year as the seasons change.

Recipe FAQs

→ Can I substitute the goat cheese with another cheese?

Yes, feta or ricotta can be used for a similar creamy texture and tangy flavor.

→ What is the best way to cook the vegetables before baking?

Sauté asparagus and zucchini briefly until just tender, then add spinach and tomatoes to wilt slightly before pouring in the egg mixture.

→ How do fresh herbs enhance this dish?

Chives and parsley add bright, fresh notes that complement the richness of the cheese and eggs.

→ Can this be prepared dairy-free?

Omit the goat and Parmesan cheese, and substitute milk with plant-based alternatives for a dairy-free version.

→ What type of skillet is recommended for this dish?

An oven-safe skillet, preferably 10-12 inches, is ideal for cooking the frittata evenly on the stovetop and finishing in the oven.