Frittatas are often a go-to dish for many, merging comfort and nourishment into a delightful package. When it comes to serving a crowd or simply enjoying a nutritious meal, the Herb & Goat Cheese Frittata with Asparagus and Peas offers the perfect blend of flavors and textures. With gems like crisp asparagus spears, sweet green peas, and creamy goat cheese, this recipe showcases how a few fresh ingredients can transform something simple into a culinary delight. The creamy eggs bring it all together, resulting in a frittata that’s fluffy yet substantial, making it perfect for brunch, lunch, or even a light dinner.

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

The first time I made a frittata, I was surprised at how easy it was and how quickly it came together. This particular version, bursting with spring greens and delightful dill, instantly became a family favorite. It’s simple enough for a weekday breakfast but impressive enough to serve at a gathering with friends. Plus, the creamy texture of goat cheese elevates the experience, making each slice a joy to savor. So let’s dust off those beautiful eggs and get into the kitchen—you’re going to want to try this one!

Why You’ll Love This Recipe

Simple & Quick: Whip it up in about 45 minutes from start to finish.
Irresistible Flavor: The combination of fresh vegetables and creamy goat cheese creates a delightful taste experience.
Eye-Catching Appeal: Vibrant greens and fluffy egg give it an impressive look that’s sure to wow.
Flexible Serving: Enjoy it hot or cold, making it perfect for any time of day—be it brunch, a snack, or dinner.
Diet-Friendly Options: Naturally gluten-free and can be made with dairy-free goat cheese for an alternative.

Ingredients You’ll Need

1 cup fresh asparagus: Opt for young, tender asparagus for the best texture; feel free to substitute with broccoli or zucchini if needed.
1 cup green peas: Whether frozen or fresh, peas add a sweet punch; fresh peas can be shelled if available.
1 cup baby spinach leaves: Adds color and enhances the nutrition; alternatively, you can use kale.
8 large eggs: The base of our frittata! Fresh eggs yield the best flavor and texture, but room temperature eggs work wonderfully to achieve fluffiness.
½ cup 35% whipping cream: Lends creaminess; you can substitute with half-and-half or a non-dairy cream for dairy-free options.
½ to 1 teaspoon dried dill: This herb’s freshness complements the entire dish; fresh dill can be used for a more potent flavor.
¾ teaspoon salt: Essential for flavor; feel free to adjust to your taste preference.
¼ teaspoon fresh cracked black pepper: Freshly cracked adds a lovely kick; use white pepper for a milder flavor.
½ cup soft goat cheese: Creamy and tangy, this is a star player in the dish; substitutes include feta or ricotta for different flavor profiles.

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

Preheat Oven: Start by preheating your oven to 350ºF (180ºC) while you prepare the other ingredients. This ensures it’s hot and ready for your frittata.

Prepare Baking Dish: Line a 9×13-inch (23×33-cm) baking dish with parchment paper. This will help your frittata to not stick and makes cleanup a breeze!

Blanch Asparagus: Bring a small pot of water to a boil. Place the chopped asparagus in a heatproof bowl, then pour the boiling water over until just covered. Let it sit for 1 minute.

Cool Asparagus: Drain the asparagus in a colander and rinse under cold running water until it’s cool. This stops the cooking process and keeps the vibrant green color intact.

Combine Veggies: Scatter the cooled asparagus and peas evenly inside the parchment-lined baking dish, and tear the baby spinach into bite-sized pieces, mixing it in. This colorful veggie bed will be the base of your frittata.

Whisk Eggs: In a large mixing bowl, whisk together 8 large eggs, ½ cup 35% whipping cream, ½ to 1 teaspoon dried dill, ¾ teaspoon salt, and ¼ teaspoon fresh cracked black pepper until smooth. Pay attention to achieve an even mixture for the fluffiest frittata.

Pour Egg Mixture: Gently pour the egg mixture over the vegetables, allowing it to coat them evenly.

Add Goat Cheese: Crumble ½ cup of soft goat cheese over the top, sprinkling it liberally so every bite will have that luscious goat cheese flavor.

Bake Frittata: Slide the dish into the preheated oven and bake for 27 to 30 minutes. You’ll know it’s done when the egg is set and slightly wobbly. The edges should look golden brown and a bit puffy.

Cool and Slice: Once out of the oven, let the frittata cool on a wire rack for at least 20 minutes. When it’s time to serve, slice it into squares or wedges, whatever pleases you!

Serve: This frittata is delightful either warm or cold, making it versatile. Enjoy a slice by itself or with a light green salad on the side for a more complete meal.

Storing & Reheating

Store leftover frittata in the refrigerator for up to 4 days in an airtight container. Allow it to cool completely before sealing it up. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap followed by aluminum foil. When you’re ready to enjoy, thaw overnight in the fridge. Reheat in the oven at 350ºF (180ºC) for about 10-15 minutes or until warmed through, though keep in mind that the texture may change slightly, and a quick refresh with a sprinkle of salt or a dollop of a favorite sauce can bring it back to life.

Chef’s Helpful Tips

Ensure your ingredients are prepped and ready before starting; it makes the whole process smoother.
For fluffier eggs, whisk them until they’re no longer streaky and slightly frothy.
Avoid overcooking by checking the frittata a few minutes before the suggested time.
Experiment with different herbs or cheeses based on your taste preferences—thyme or Parmesan could be delightful.
If using fresh peas, blanch them for about a minute in boiling water before adding to the dish.
This frittata is great for meal prep—make a batch ahead of time for quick breakfasts or snacks during the week!

We’ve come full circle here, exploring the delightful offerings of the Herb & Goat Cheese Frittata with Asparagus and Peas. This dish not only checks all the boxes for flavor, nutrition, and versatility but invites you to experiment with seasonal ingredients as they come into play. I encourage you to get creative—mix in your favorite veggies or herbs and make it your own! Whether you’re whipping it up for a family brunch or slicing it for easy meal preps, each piece is a chance to savor the fresh tastes of spring. Enjoy every bite!

Recipe FAQs

Can I make this frittata ahead of time?

Absolutely! The frittata can be made a day in advance. Just allow it to cool completely, cover it well, and store it in the fridge. Reheat as needed before serving.

How do I know when the frittata is done?

Look for the edges to be slightly golden and the center to be set but still slightly wobbly. Keep in mind it will continue to cook slightly after removal from the oven.

Can I use different vegetables?

Definitely! Feel free to swap out the asparagus and peas for other favorites like bell peppers, mushrooms, or zucchini. Just remember to adjust the cooking times based on the vegetables chosen.