Save to Pinterest A fluffy, golden frittata brimming with tender spring greens and creamy goat cheese—perfect for a light, comforting meal any time of day.
I love making this frittata because it comes together quickly and always pleases the whole family with its vibrant flavors and satisfying texture.
Ingredients
- Baby spinach leaves: 2 cups
- Asparagus: 1 cup, trimmed and cut into 1 inch pieces
- Spring onions: 1/2 cup, thinly sliced
- Fresh herbs: 1/4 cup (parsley, chives, or dill), chopped
- Eggs: 8 large
- Whole milk or cream: 1/4 cup
- Goat cheese: 4 oz (115 g), crumbled
- Parmesan cheese: 2 tbsp, grated
- Unsalted butter: 1 tbsp
- Sea salt: 1/2 tsp
- Black pepper: 1/4 tsp freshly ground
- Nutmeg: Pinch (optional)
Instructions
- Step 1:
- Preheat your oven to 375°F (190°C).
- Step 2:
- In a large ovenproof skillet, melt the butter over medium heat. Add the spring onions and asparagus sauté for 3 4 minutes until just tender. Add the spinach and cook for another 1 2 minutes until wilted.
- Step 3:
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Stir in the fresh herbs and Parmesan cheese.
- Step 4:
- Pour the egg mixture over the vegetables in the skillet. Gently stir to distribute the fillings evenly.
- Step 5:
- Sprinkle the crumbled goat cheese evenly over the top.
- Step 6:
- Cook on the stove for 2 3 minutes until the edges begin to set.
- Step 7:
- Transfer the skillet to the oven and bake for 10 12 minutes, or until the frittata is puffed and set in the center.
- Step 8:
- Let cool slightly, slice into wedges, and serve warm or at room temperature.
Save to Pinterest This recipe always brings my family together at the table enjoying a healthy and delicious meal.
Notes
Serve with a crisp green salad and crusty bread. Pairs well with a light Sauvignon Blanc or sparkling water with lemon.
Required Tools
Ovenproof skillet (10 12 inch), mixing bowl, whisk, knife and cutting board, spatula.
Allergen Information
Contains eggs and dairy (goat cheese, Parmesan, butter, milk/cream). Vegetarian and gluten free. Always check cheese for vegetarian rennet if strict vegetarian.
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This frittata is perfect for any light meal and can be enjoyed warm or at room temperature.
Recipe FAQs
- → What vegetables are best for this dish?
Baby spinach, asparagus, spring onions, and fresh herbs create vibrant spring flavors, but arugula or peas can also be used.
- → Can I substitute the goat cheese?
Yes, creamy cheeses like feta or ricotta work well to maintain a similar texture and flavor profile.
- → How do I prevent the frittata from sticking?
Use an ovenproof skillet and melt unsalted butter before adding vegetables to ensure a non-stick surface.
- → What wine pairs well with this dish?
A light Sauvignon Blanc complements the fresh greens and creamy cheese perfectly without overpowering the flavors.
- → Can this be made ahead of time?
Yes, prepare and bake in advance, then gently reheat before serving to preserve texture and taste.