Description

This Herb & Goat Cheese Frittata with Asparagus and Peas offers irresistibly creamy, flavorful bites packed with fresh vegetables, making it perfect for a quick healthy meal or comfort food.

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.
Bring a small pot of water, or about 2 cups of water in a kettle, to a boil.
Place the chopped asparagus in a heatproof bowl.
Pour enough boiling water over the asparagus to just cover it and let it sit for 1 minute.
Drain the asparagus in a colander and rinse under cold running water until the pieces are cool. Let the asparagus drain completely.
Scatter the peas and asparagus inside the baking dish. Tear the baby spinach into small pieces and scatter them in as well.
In a large mixing bowl, whisk the eggs, cream, dill, salt, and pepper together until smooth and well combined.
Pour the egg mixture over the vegetables in the baking dish.
Top with pieces of goat cheese until all the cheese is used.
Bake for 27 to 30 minutes, until the egg mixture is wobbly but not wet.
Remove from the oven and cool on a wire rack for at least 20 minutes before slicing.
Serve warm or cold, either as a meal or a snack, or alongside a light green salad.

Notes

You can add other vegetables like bell peppers or onions for additional flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This frittata can be served warm or cold, making it a versatile dish.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 2g
Sodium: 600mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 16g
Cholesterol: 220mg