Description

This frittata combines asparagus, peas, and creamy goat cheese for an irresistible flavor experience. Perfect for a quick dinner or a healthy meal, it is simple to prepare and utterly satisfying.

Ingredients

Scale

1 cup fresh asparagus (washed, ends trimmed, chopped into 1-inch (3-mm) long 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 (15 grams) 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 9×13-inch (23×33-cm) baking dish with parchment paper.
Boil about 2 cups of water in a kettle or small pot.
Place chopped asparagus in a heatproof bowl.
Pour boiling water over asparagus to cover, letting it sit for 1 minute.
Drain asparagus and rinse under cold water until cool. Let drain completely.
Scatter peas and asparagus in the baking dish, adding torn baby spinach.
In a large mixing bowl, whisk together eggs, cream, dill, salt, and pepper until smooth.
Pour the egg mixture over the vegetables in the baking dish.
Top with goat cheese pieces until all cheese is used.
Bake for 27-30 minutes until the egg is wobbly but not wet.
Remove from oven and cool on a wire rack for at least 20 minutes before slicing.
Serve warm or cold, alone or with a green salad.

Notes

For best results, ensure the asparagus is blanched properly for a vibrant color and crisp texture.
Feel free to substitute other vegetables or cheeses based on your preference.
This dish can be served as an appetizer or a main course.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 1g
Sodium: 450mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 12g
Cholesterol: 200mg