There’s something deeply satisfying about a warm, hearty frittata—especially when it’s brimming with vibrant ingredients like asparagus and sweet green peas. This delightful Herb & Goat Cheese Frittata with Asparagus and Peas combines the earthiness of fresh herbs, the creaminess of goat cheese, and tender vegetables, creating a dish that is not only delicious but also colorful and inviting. Picture crisp asparagus spears mingling with bright green peas and soft spinach, all enveloped in a fluffy, flavorful egg custard. It’s the type of meal that feels indulgent yet is incredibly simple to whip up, making it perfect for any breakfast or brunch occasion.

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 first stumbled upon the concept of a frittata while experimenting with what to do with a collection of leftover vegetables after a long week. This versatile dish has since become a staple in my kitchen, not just for its simplicity but also because it allows me to incorporate seasonal produce effortlessly. Each slice sings a melody of flavor, from the creamy texture of goat cheese to the hint of dill that ties everything together beautifully. This recipe has quickly turned into a favorite with family and friends, and trust me, once you try it, it will likely become one of yours too.

Why You’ll Love This Recipe

Simple & Quick: With just 45 minutes from start to finish, you’ll have a satisfying meal ready in no time.
Irresistible Flavor: The combination of creamy goat cheese, fresh herbs, and seasonal veggies is a taste sensation you won’t forget.
Eye-Catching Appeal: The vibrant colors of the asparagus, peas, and spinach make this dish as visually appealing as it is delicious.
Flexible Serving: Perfect for breakfast, brunch, or even a light dinner, this frittata shines at any meal.
Diet-Friendly Options: It’s gluten-free and can easily be adapted for dairy-free diets by swapping out the goat cheese.

Ingredients You’ll Need

1 cup fresh asparagus: Trimmed and chopped, asparagus adds a nice crunch and earthy flavor. Look for firm, bright green stalks to ensure freshness.
1 cup green peas: Whether fresh or frozen, peas bring a touch of sweetness and vibrant color. If using frozen, no need to thaw them before adding.
1 cup baby spinach leaves: Packed with nutrients, baby spinach adds a soft texture and lovely green hue. You can substitute with kale or Swiss chard if desired.
8 large eggs: The foundation of your frittata, eggs provide a fluffy base. Make sure they’re fresh for best results.
½ cup 35% whipping cream: This luscious cream gives the frittata a rich texture. If you prefer a lighter option, use half-and-half or milk.
½ to 1 teaspoon dried dill: For that herbal aroma, this dill enhances the flavor profile. Fresh dill may also be used for a brighter taste—just chop about ¼ cup finely.
¾ teaspoon salt: Essential to enhance the flavors of all the ingredients. Adjust according to your taste preference.
¼ teaspoon fresh cracked black pepper: Adds a slight kick without overwhelming the dish.
½ cup soft goat cheese: Creamy and tangy, goat cheese elevates this frittata. If you’re not a fan, try using feta or ricotta cheese as a substitute.

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

Preheat the oven: Start by preheating your oven to 350ºF (180ºC). The warmth will come in handy later as you prepare your dish.

Prepare the asparagus: In a heatproof bowl, place the chopped asparagus. Bring a small pot or kettle with about 2 cups of water to a rapid boil. Pour enough boiling water over the asparagus to cover it, allowing it to sit for 1 minute. This quick blanching technique preserves the bright color and crispness of the asparagus.

Cool the asparagus: Carefully drain the asparagus in a colander and rinse under cold running water until cooled. This step not only stops the cooking process but also keeps the veggies vibrant. Ensure they’re thoroughly drained before proceeding.

Assemble the vegetables: In your parchment-lined 9×13-inch (23×33-cm) baking dish, scatter the drained asparagus and peas evenly. Tear the baby spinach into smaller pieces and sprinkle them in as well.

Whisk the egg mixture: In a large mixing bowl, whisk together the 8 large eggs, ½ cup of 35% whipping cream, ½ to 1 teaspoon of dried dill, ¾ teaspoon of salt, and ¼ teaspoon of fresh cracked black pepper. Beat until the mixture is smooth and frothy, ensuring all ingredients are well combined for a creamy frittata.

Combine and pour: Pour the whisked egg mixture over the vegetables in the baking dish. Ensure everything is evenly coated so that the flavors meld beautifully during baking.

Add the goat cheese: Crumble the ½ cup of soft goat cheese over the top of the frittata mixture. The cheese will melt beautifully, providing rich pockets of flavor.

Bake to perfection: Pop the baking dish into the preheated oven and bake for 27 to 30 minutes. You want the frittata to be set but still a little wobbly in the center. Keep an eye on it, as the texture will firm up as it cools.

Cool and slice: Once done, remove the frittata from the oven and let it cool on a wire rack for at least 20 minutes. This cooling time allows it to set a bit more, making it easier to slice.

Serve: You can savor the frittata warm or enjoy it at room temperature. It pairs beautifully with a light salad or even as a standalone snack.

Storing & Reheating

To store your leftover frittata, allow it to cool completely at room temperature, then cover tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for up to 3 days. If you want to save it longer, slice it into portions and freeze; it will stay fresh for up to 3 months. When it’s time to enjoy your frittata again, reheat individual slices in a microwave for about 1-2 minutes or until warmed through. Keep in mind that freezing can alter the texture slightly, but a quick warm-up will refresh its delightful flavor.

Chef’s Helpful Tips

Avoid overmixing: Once combined, don’t whisk too much to prevent air bubbles in the frittata; a gentle touch will keep it fluffy.
Room temperature eggs: Using eggs at room temperature will yield better results, allowing them to emulsify beautifully with the cream.
Texture check: If you’re unsure about doneness, gently jiggle the pan; it should retain a slight wobble but not be runny.
Experiment with veggies: Don’t hesitate to add in other vegetables like bell peppers or onions, based on what you have on hand; just be sure to pre-cook denser options.
Make-ahead option: You can prepare the frittata the night before, covering it tightly and refrigerating before baking. In the morning, pop it straight in the oven.

There’s a plethora of reasons to whip up this Herb & Goat Cheese Frittata with Asparagus and Peas. Not only does it deliver a scrumptious experience, but it’s also adaptable enough to become a weeknight staple. Whether you dress it up for a hearty brunch or serve it as a casual snack, you’ll never tire of its enticing flavors. I encourage you to play around with the ingredients and create your own version—it’s hard to go wrong with such a versatile dish! Enjoy every beautiful bite.

Recipe FAQs

Can I make this frittata ahead of time?

Absolutely! You can prepare the frittata a day in advance and store it in the refrigerator. Just bake it according to the instructions, let it cool completely, and cover tightly with plastic wrap. Reheat in the oven or microwave before serving.

What vegetables can I substitute in this recipe?

This frittata is incredibly versatile! Feel free to swap out asparagus, peas, and spinach for other veggies. Broccoli, bell peppers, or zucchini also work great. Just ensure that any denser vegetables are pre-cooked to keep the baking time manageable.

How long can leftover frittata be stored?

Leftover frittata can be refrigerated for up to 3 days when stored properly in an airtight container. For longer storage, you can freeze individual slices for up to 3 months. Just remember that freezing might alter the texture slightly.

Can I omit the cream from the recipe?

You can certainly omit the cream if you’re looking for a lighter option. Using just eggs will still work well; you can substitute with milk or a dairy-free alternative if you prefer. Just know that the frittata might be a bit less creamy if you skip it entirely.

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Herb & Goat Cheese Frittata with Asparagus and Peas

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Author: Danae
Prep Time: N/A
Cook Time: 45 minutes
Total Time: 0 hours
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: Italian

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Description

This Herb & Goat Cheese Frittata with Asparagus and Peas is a delightful dish boasting a balance of flavors. Made with fresh asparagus, peas, and creamy goat cheese, it’s perfect for a quick dinner or a healthy brunch option. Easy to prepare and full of goodness, this frittata will surely satisfy your cravings for homemade meals.

Ingredients

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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 baking dish with parchment paper.
Boil water in a small pot or kettle.
Place the chopped asparagus in a heatproof bowl.
Cover the asparagus with boiling water and let it sit for 1 minute.
Drain the asparagus and rinse under cold water until cool, then let it drain completely.
Scatter the peas and asparagus in the parchment-lined baking dish. Tear the baby spinach and add it to the dish.
In a mixing bowl, whisk together the eggs, cream, dill, salt, and pepper until smooth.
Pour the egg mixture over the vegetables in the baking dish.
Top with pieces of goat cheese evenly across the mixture.
Bake for 27 to 30 minutes until the egg mixture is wobbly but not wet.
Allow to cool on a wire rack for at least 20 minutes before slicing.
Serve warm or cold, with or without a salad.

Notes

Feel free to substitute seasonal vegetables if desired.
For added flavor, you can include garlic or onions in the egg mixture.
Make ahead and refrigerate; this frittata is tasty even cold.