Recipes Mentor

Spring Veggie Frittata: A Fresh Delight with Asparagus and Goat Cheese

Spring Veggie Frittata: A Fresh Delight with Asparagus and Goat Cheese
Prep
15 min
Cook
25 min
Total
45 min
Serves
4
Calories
260 kcal

Ingredients

  • 1 cupasparagus (trimmed and cut into 1-inch pieces)
  • 1 cupbaby spinach (roughly chopped)
  • 1small zucchini (diced)
  • 1/2 cupcherry tomatoes (halved)
  • 2green onions (sliced)
  • 8large eggs
  • 1/4 cupwhole milk or cream
  • 1/2 teaspoonsalt
  • 1/4 teaspoonfreshly ground black pepper
  • 4 ozgoat cheese (crumbled)
  • 2 tablespoonsgrated Parmesan cheese
  • 2 tablespoonsfresh chives (chopped)
  • 1 tablespoonfresh parsley (chopped)
  • 2 tablespoonsolive oil

Instructions

  1. 1

    Preheat your oven to 375°F (190°C).

  2. 2

    In a large oven-safe skillet, heat olive oil over medium heat. Add asparagus and zucchini; cook for 3–4 minutes until just tender.

  3. 3

    Stir in spinach, cherry tomatoes, and green onions; cook for another 2 minutes until spinach wilts.

  4. 4

    In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.

  5. 5

    Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle with goat cheese, Parmesan, chives, and parsley.

  6. 6

    Cook on the stove for 3–4 minutes until the edges start to set.

  7. 7

    Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and puffed.

  8. 8

    Let the frittata cool for 5 minutes before slicing and serving.