Spring Vegetable Frittata with Goat Cheese

Name: Spring Vegetable Frittata with Goat Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tbsp olive oil; 1 large leek (white parts only, thinly sliced); 12 oz medium small potatoes (peeled and sliced ½-inch thick); 1 small bunch asparagus (trimmed and cut on the bias into 1-inch pieces); ½ cup frozen peas; 8 large eggs; ½ cup cottage cheese; 1 tsp kosher salt; ¼ cup finely chopped fresh dill; 8 oz goat cheese log (sliced into ½-inch rounds)

A friend of mine just had a baby, and I’ve been swinging by every few days with freshly made dinners and easy prep-ahead breakfasts, so she and her family stay fed and nourished.

It’s gotten me thinking about what really makes a great prep-ahead breakfast: nutritious enough to fuel you through a sleepless morning, and craveable enough that you actually look forward to eating it.

This spring vegetable frittata is exactly that. It comes together in 40 minutes, tastes great for days, and is just as good cold from the fridge as it is reheated.

It takes full advantage of spring produce with leeks, peas, and asparagus, plus an extra-creamy, high-protein boost from cottage cheese whisked straight into the eggs. Topped with fresh dill and lots of goat cheese, every slice gives you 20g of protein with a balanced macro split that actually keeps you full.

Plus, if you’re looking for a recipe that’s easy to prep and drop off with a loved one, this one checks all the boxes.

Golden baked asparagus frittata with goats cheese rounds and dill on top

Why You’ll Love This Spring Vegetable Frittata

Easy to make. One pan, one bowl, very minimal fuss. Sauté the veggies, whisk up the eggs, add everything to the skillet and bake.
High-protein and balanced. 20g of protein per slice with a healthy amount of carbs and fat means this is a satisfying breakfast, lunch, or snack that actually keeps you full.
Loaded with spring veggies. Leeks, asparagus, peas, and fresh dill, all in one pan, all in season right now.
Made for meal prep. Bake it once and pull slices from the fridge all week, for breakfast, lunch, or even dinner.

Love eggs for breakfast? My Quiche Lorraine Egg Bites are inspired by the famous French quiche, but in egg bite form.

Healthy spring vegetable and goats cheese frittata slice on a plate with fork

Key Ingredients

This frittata is super simple, combining eggs, cottage cheese, fresh spring veggies, and goat cheese.

Eggs. The base of this frittata. Eggs are one of the most nutrient-dense foods you can eat: high-quality protein, choline, vitamin B12, selenium, and vitamin D, all in one ingredient.
Cottage cheese. When combined with the eggs, it adds protein and creaminess. It’s a simple, healthier swap for the milk or cream you’ll find in some frittata recipes.
Leeks, asparagus, and peas. These spring veggies are the stars of this dish. They add tons of color, fiber, and micronutrients.
Potatoes. Totally optional, but I think they add nice texture and make the whole thing more satisfying.
Goat cheese. And lots of it. I like to get a larger log and slice it into rounds, which get laid over the top of the frittata, so you get a little bit in every bite. Crumbled works too.
Fresh dill. The perfect complement to the spring veggies and goat cheese. You can swap in any soft herb you have (chives, tarragon, parsley, or basil), or skip it altogether if it’s not your thing.

Spring frittata sliced into wedges in a red Staub skillet

How to Make It

You can find the full step-by-step instructions and ingredient quantities in the recipe card below. But here’s a quick overview of how to make this spring veggie frittata.

Sliced par-cooked potatoes on a white plate for asparagus potato frittata

Par-cook the potatoes
Boil or microwave your potatoes until they are par-cooked and fork-tender. Drain and set aside to dry and cool.

Whisked eggs and cottage cheese in a metal bowl ready for spring frittata recipe

Whisk the eggs
Combine the eggs, cottage cheese, and salt, whisking until smooth.

Sauteed leeks, asparagus and peas in a red Staub pot for spring green frittata

Sauté the veggies
Heat a little bit of olive oil in your oven-safe dish and add your leeks first. Sautéu until soft and sweet then add your asparagus and peas and cook for a minute or two until bright green.

Spring veg frittata base with potatoes, asparagus, peas and fresh dill

Add the potatoes and dill
Spread the par-cooked potato slices over the veggies and add the chopped dill over the top. I like to mix everything together a bit so you get a bit of everything in each bite.

Sliced goats cheese rounds layered over raw eggs and spring vegetables

Add the eggs and goat cheese, then bake
Pour the egg mixture over the veggies and top with goat cheese. Bake for about 20 minutes, until the center is set and the goat cheese is lightly golden.

Easy spring vegetable frittata with one slice lifted out of the pan

Let cool and serve
Let the frittata rest for at least 5 minutes, then slice into wedges and serve warm or at room temperature.

My Veggie-Loaded Breakfast Frittata Cups are another high-protein, meal prep-friendly option that is perfect for a grab-and-go breakfast.

Victoria’s Tips

Here are some of my tips to ensure you get the best result possible.

Don’t skip the parboil on the potatoes. Raw potato slices won’t cook through in the time it takes for the eggs to set. Make sure you give them a quick boil or microwave, or even use pre-cooked potatoes.
Don’t overcook the veggies. Pull them off the heat as soon as they turn bright green and vibrant. They’ll keep cooking in the oven, and if they’re overcooked, they’ll lose their color and texture.
Pull the frittata out when it’s still slightly jiggly. It’ll continue to set as it rests. If you wait until it’s firm, you’ll end up with a spongy, overcooked egg texture.
Rest before slicing. Give the frittata at least 5 minutes out of the oven before slicing into it. This lets the eggs release from the sides of the pan so you’ll be able to pull them out cleanly.

Substitutions & Swaps

Switch up the cheese. Feta, grated cheddar, or any of your favorite cheeses work great here. Just go for something that melts well.
Try out different vegetables. Spinach, chopped kale, halved cherry tomatoes, thinly sliced zucchini, and sautéed mushrooms are all great swaps.
Swap the herbs. Any soft herb works well, like chives, tarragon, basil, or parsley. You can even use a mix.
Make it lower carb. Feel free to skip the potatoes altogether if that’s more your jam.
Make a bigger batch. If you’re using a 12-inch skillet, 1.5x the recipe and add 5 minutes to the bake time.

My High-Protein Egg Bake with Cottage Cheese & Hash Browns is another great breakfast meal prep option.

Storage & Meal Prep

Frittatas are great for meal prep. Simply store them straight in the skillet wrapped in foil or plastic wrap, or in an airtight container in the fridge for up to 4 days.

Reheat in the microwave, air fryer, or oven or enjoy cold.

FAQ

Can I use milk or cream instead of cottage cheese?

You can, but you’ll lose a bit of the protein count. About ¼ cup whole milk or half-and-half will give you a similar creamy texture, but the cottage cheese is what gets 20g of protein per slice.

How do I know when the frittata is done?

If you are using a 10-inch pan, 20 minutes will get the job done. Look for slightly golden edges, and the center should jiggle just barely when you nudge the pan. It will set as it rests, so don’t wait until it is fully firm before removing it from the oven.

Can I freeze this frittata?

Yep, wrap individual slices in foil or plastic wrap and pop them into a freezer bag. They keep for up to 2 months. Thaw in the fridge overnight, then reheat at 325°F for 8 to 10 minutes.

Is this recipe gluten-free?

The frittata is naturally gluten-free since there’s no flour or gluten-containing ingredients. If you’re celiac, double-check your goat and cottage cheese.

What if I don’t have a 10-inch skillet?

A 9-inch works fine, though your frittata will be thicker and take a few extra minutes in the oven. If you’re using a 12-inch skillet, scale the recipe up by 1.5x and add 5 minutes to the bake time.