Description
A straightforward recipe for a baked frittata using fresh spring vegetables and creamy goat cheese, suitable for brunch or a light meal.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped asparagus, trimmed
- 1/2 cup fresh or frozen peas
- 1 cup fresh spinach, roughly chopped
- 1/4 cup sliced ramps or green onions
- 4 ounces goat cheese, crumbled
- 1 tablespoon fresh chives, chopped (for garnish)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9-inch oven-safe skillet or pie dish.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Heat the olive oil in the oven-safe skillet over medium heat on the stovetop. Add the asparagus and ramps (or green onions). Cook for 3 to 4 minutes until slightly tender.
- Add the peas and spinach to the skillet. Cook for 1 minute until the spinach wilts. Distribute the vegetables evenly across the bottom of the skillet.
- Pour the egg mixture over the vegetables in the skillet. Gently stir once or twice to combine.
- Sprinkle half of the crumbled goat cheese over the top of the egg mixture.
- Transfer the skillet to the preheated oven. Bake for 20 to 25 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Remove the frittata from the oven. Sprinkle the remaining goat cheese and the fresh chives over the top. Let it rest for 5 minutes before slicing and serving.
Notes
- You can substitute other spring vegetables like thinly sliced radishes or fiddleheads for the listed items.
- For a richer flavor, use heavy cream instead of milk in the egg mixture.
- If you do not have an oven-safe skillet, pour the egg mixture into a prepared baking dish before topping with cheese and baking.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Brunch
- Method: Stovetop to Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 21
- Saturated Fat: 11
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 6
- Fiber: 2
- Protein: 18
- Cholesterol: 290