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
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 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.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 290mg