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Spring Vegetable Frittata

A beautiful open-faced Italian omelette packed with fresh spring vegetables and creamy goat cheese.

frittatavegetarianspring recipebrunchitalian cuisine

Prep Time

15 mins

Cook Time

20 mins

Servings

6
Spring Vegetable Frittata

Ingredients

  • 8 large eggs
  • 1 /4 cup heavy cream
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 cup fresh peas
  • 1 leek, cleaned and thinly sliced
  • 2 cups baby spinach
  • 4 oz goat cheese, crumbled
  • 2 tablespoons fresh herbs (chives, dill, tarragon)
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • Zest of 1 lemon

Recommended Tools

Instructions

  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    Whisk eggs with cream, salt, pepper, and lemon zest.
  3. 3
    Heat olive oil in an oven-safe skillet over medium heat.
  4. 4
    Sauté leeks until softened, about 3-4 minutes.
  5. 5
    Add asparagus and peas, cook for 2-3 minutes.
  6. 6
    Add spinach and cook until just wilted.
  7. 7
    Pour in egg mixture and scatter goat cheese on top.
  8. 8
    Cook on stovetop for 5 minutes until edges start to set.
  9. 9
    Transfer to oven and bake for 10-12 minutes until center is set.
  10. 10
    Sprinkle with fresh herbs before serving.
  11. 11
    Serve warm or at room temperature.

Pro Tip

Don't overcook the frittata - it should be just set in the center and slightly puffed. It will continue to cook slightly after removing from the oven.

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