Description
Enjoy the flavors of spring with this delightful Spring Frittata recipe. Packed with fresh vegetables and creamy goat cheese, this colorful frittata is perfect for a leisurely brunch or a light dinner.
Ingredients
Scale
Egg Mixture:
- 8 large eggs
- 1/4 cup milk or cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Cheese:
- 1 tablespoon olive oil
- 1/2 cup leeks or green onions (thinly sliced)
- 1 cup asparagus (trimmed and chopped into 1-inch pieces)
- 1/2 cup frozen or fresh peas
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup crumbled goat cheese or feta
- 2 tablespoons fresh herbs (such as parsley, dill, or basil)
- Optional: microgreens or extra herbs for garnish
Instructions
- Preheat oven: to 375°F (190°C).
- Prepare egg mixture: Whisk together eggs, milk or cream, salt, and pepper in a medium bowl.
- Sauté vegetables: Heat olive oil in an oven-safe skillet. Cook leeks until softened, then add asparagus and peas. Sauté until tender.
- Add egg mixture: Pour eggs over vegetables in the skillet. Top with cherry tomatoes and goat cheese. Cook briefly on the stove.
- Bake: Transfer the skillet to the oven and bake until the center is set.
- Finish and serve: Let the frittata cool slightly, then garnish with herbs before slicing and serving.
Notes
- Serve warm or at room temperature.
- Pair with toast or a side salad.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop, Baking
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 215mg
