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Spring vegetable frittata with goats cheese, asparagus, peas and dill

Spring Vegetable Frittata with Goat Cheese

5 from 1 vote
An easy spring vegetable frittata with asparagus, leeks, peas and potatoes, topped with creamy goat cheese and fresh dill.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings : 6 slices

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Equipment

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
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Start Cooking

Instructions
 

  1. Preheat the oven to 375°F (190°C). Bring a small pot of salted water to a boil.
  2. Add the 12 oz medium small potatoes (peeled and sliced) to the boiling water and par-cook for 4 to 5 minutes until just fork tender. Drain and set aside.
    You can also microwave them covered with a splash of water for 4 to 5 minutes.
    Sliced par-cooked potatoes on a white plate for asparagus potato frittata
  3. In a large bowl, whisk 8 large eggs, ½ cup cottage cheese, and 1 tsp kosher salt until well combined.
    Whisked eggs and cottage cheese in a metal bowl ready for spring frittata recipe
  4. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Slice the white parts of 1 large leek and rinse in water then drain. Add to skillet with a pinch of salt and cook 3 to 4 minutes until soft and sweet. Add 1 small bunch asparagus (trimmed and cut on the bias into 1-inch pieces) and cook another 2 to 3 minutes until bright green. Add ½ cup frozen peas and cook for 1 to 2 minutes until defrosted.
    Sauteed leeks, asparagus and peas in a red Staub pot for spring green frittata
  5. Spread the par-cooked potato slices and ¼ cup finely chopped fresh dill evenly over the leeks and asparagus in the skillet.
    Spring veg frittata base with potatoes, asparagus, peas and fresh dill
  6. Pour the egg mixture over the top, gently tilting the pan so it settles in evenly. Slice a 8 oz goat cheese log into ½-inch rounds and gently lay across the top of the frittata.
    Sliced goats cheese rounds layered over raw eggs and spring vegetables
  7. Transfer to the oven and bake for 18 to 22 minutes, until the center is just set and the goat cheese is lightly golden.
    Golden baked asparagus frittata with goats cheese rounds and dill on top
  8. Rest 5 minutes, then slice into 6 wedges and serve warm or at room temperature.
    Easy spring vegetable frittata with one slice lifted out of the pan

Nutrition

Calories: 278kcalCarbohydrates: 14gProtein: 20gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 236mgSodium: 702mgPotassium: 441mgFiber: 2gSugar: 3gVitamin A: 1230IUVitamin C: 13mgCalcium: 120mgIron: 3mg

Notes

  • Meal prep: Keeps in the fridge for 4 days. Reheat individual slices in the oven, air fryer, or microwave. Or eat cold straight from the fridge.
  • Cookware: Use a 10-inch oven-safe skillet (cast iron, enameled cast iron like Staub, or a quality nonstick with a metal handle). Avoid plastic-handled pans.
  • Vegetable swaps: Spinach, baby kale, halved cherry tomatoes, or thinly sliced zucchini all work in place of (or in addition to) the asparagus and peas. Keep the total volume similar.
  • Don't skip the par-cook: Raw potatoes won't fully cook through in the time it takes the eggs to set. Par-cooking gives you tender potato layers without an undercooked, watery frittata. Or skip the potatoes altogether.