The Herb & Goat Cheese Frittata with Asparagus and Peas is one of those dishes that feels like a warm hug. There’s something so satisfying about digging into a fluffy frittata, especially when it’s bursting with bright flavors. The combination of tender asparagus, sweet green peas, and creamy goat cheese creates an irresistible balance that can truly light up any meal. Whether you’re serving this for breakfast, brunch, or a light dinner, each slice is both comforting and nourishing, making it a delightful addition to your table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Herb & Goat Cheese Frittata with Asparagus and Peas
Storing & Reheating
Chef’s Helpful Tips
Herb & Goat Cheese Frittata with Asparagus and Peas

Herb & Goat Cheese Frittata with Asparagus and Peas

I first discovered this frittata while searching for creative ways to enjoy spring vegetables. As soon as I tasted the high notes of fresh herbs paired with the rich, tangy goat cheese, I was hooked. Perfectly baked until just set, this frittata is easy to prepare and is always a crowd-pleaser among family and friends. Best of all? You can whip it up in under an hour, and it’s just as delicious enjoyed hot or cold. So grab your ingredients, and let’s make this Herb & Goat Cheese Frittata with Asparagus and Peas together!

Why You’ll Love This Recipe

Simple & Quick: This frittata comes together in just 45 minutes, perfect for a busy morning or casual brunch.
Irresistible Flavor: The creamy goat cheese mingles beautifully with the bright flavors of asparagus and peas for a deliciously satisfying dish.
Eye-Catching Appeal: With its vibrant colors and fluffy texture, this frittata not only tastes great but also looks gorgeous on a plate.
Flexible Serving: Enjoy it hot for breakfast, at room temperature for brunch, or cold as a delightful snack.
Diet-Friendly Options: This recipe is inherently gluten-free and can be made with dairy-free cheese for those with dietary restrictions.

Ingredients You’ll Need

1 cup fresh asparagus: Look for bright green, firm stalks. Asparagus is not just delicious; it’s also a fantastic source of vitamins A, C, and K.
1 cup green peas: Fresh or frozen are both fine. Peas add a lovely sweet note and vibrant color to the frittata.
1 cup baby spinach leaves: This leafy green adds brightness and a pop of nutrition. You can swap it for kale if you want a slightly different flavor.
8 large eggs: Use fresh eggs for the best flavor and fluffiness. Room temperature eggs whisk up better, resulting in a lighter frittata.
½ cup 35% whipping cream: This gives the frittata its rich, creamy texture. You can substitute with half-and-half or a dairy-free alternative.
½ to 1 teaspoon dried dill: Dill complements the asparagus beautifully. Fresh dill can be used for a more vibrant flavor, about ¼ cup, finely chopped.
¾ teaspoon salt: A necessary seasoning to enhance all the natural flavors of the ingredients.
¼ teaspoon fresh cracked black pepper: Just enough to add a slight kick without overwhelming the dish.
½ cup soft goat cheese: The tangy creaminess of goat cheese brings depth and richness. If you’re not a fan, feta or ricotta can be great substitutes too.

How to Make Herb & Goat Cheese Frittata with Asparagus and Peas

Preheat the Oven: Start by preheating your oven to 350ºF (180ºC). This ensures that the frittata bakes evenly throughout.

Prepare the Baking Dish: Line a 9×13-inch (23×33-cm) baking dish with parchment paper. This will help you lift the frittata out easily once it’s baked.

Blanch the Asparagus: Bring a small pot of water to a boil. Place the chopped asparagus in a heatproof bowl and pour over boiling water until just covered. Let it sit for about 1 minute.

Cool the Asparagus: Drain the asparagus in a colander and rinse under cold running water until it cools down. This step not only stops the cooking process but also keeps that beautiful green color.

Combine Vegetables: Scatter the drained asparagus and 1 cup of peas into the prepared baking dish. Tear the baby spinach into smaller pieces and mix it in for added texture and flavor.

Whisk the Egg Mixture: In a large mixing bowl, whisk together 8 large eggs, ½ cup of 35% whipping cream, ½ to 1 teaspoon of dried dill, ¾ teaspoon of salt, and ¼ teaspoon of fresh cracked black pepper until everything is smooth and well combined.

Pour the Egg Mixture: Carefully pour the whisked egg blend evenly over the asparagus, peas, and spinach in the baking dish, allowing it to seep in slightly.

Add the Goat Cheese: Crumble ½ cup of soft goat cheese over the top of the egg mixture, distributing it evenly to ensure every bite has that creamy goodness.

Bake the Frittata: Place the baking dish in the preheated oven and bake for about 27 to 30 minutes. You want the edges to just barely set while the middle remains a little wobbly; remember that it will firm up as it cools.

Cool and Slice: Remove the frittata from the oven and let it cool on a wire rack for at least 20 minutes. Once cooled, slice it into squares or wedges as you prefer.

Serve: Enjoy your herb & goat cheese frittata warm or cold. It pairs wonderfully with a light green salad if you’d like to add a bit of freshness to your meal!

Storing & Reheating

To store your frittata, let it cool completely, then cover it tightly with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 hours. For longer storage, refrigerate for up to 3 days. You can freeze this dish for up to 3 months—simply wrap slices individually in plastic wrap and place them in a freezer-safe bag. To reheat, warm it in the oven at 350ºF (180ºC) for about 10-15 minutes until heated through. The frittata may lose a little freshness in texture after freezing, but a brief oven restoration can work wonders.

Chef’s Helpful Tips

Avoid overmixing the egg mixture; whisk until just combined to keep it fluffy.
Ensure your vegetables are sufficiently drained before adding them to the egg mixture; excess moisture can make the frittata soggy.
Experiment with different herbs! Fresh basil or parsley can add some lovely variation.
If using frozen peas, no need to thaw them—just toss them in frozen; they’ll cook perfectly during baking.
For added texture, you can even include sautéed mushrooms or bell peppers in the mix.

Revisiting favorite spring recipes like this Herb & Goat Cheese Frittata with Asparagus and Peas inspires creativity in the kitchen and the joy of seasonal ingredients. Not only does it celebrate the fresh flavors of spring, but it also provides a wonderful, satisfying meal that never feels heavy.

Recipe FAQs

Can I make this frittata ahead of time?

Absolutely! This frittata can be made a day in advance. Just prepare it, cool it, and refrigerate as instructed. It tastes incredible enjoyed cold the next day or quickly reheated.

How do I know when the frittata is done baking?

The frittata is done when the edges are firm, and the center is just slightly wobbly. A toothpick inserted in the center should come out clean or with a few moist crumbs, indicating it’s set perfectly without being overbaked.

Can I use other vegetables in this frittata?

Definitely! Feel free to substitute based on what you have on hand. Zucchini, bell peppers, or even broccoli work wonderfully and can add delightful new flavors.

What can I serve with the frittata?

This frittata pairs well with a light salad or some sliced fresh tomatoes. You could also serve it alongside crusty bread or a light vinaigrette to enhance the flavors even further!

More Breakfast Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Herb & Goat Cheese Frittata with Asparagus and Peas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: NO DATA
Cook Time: 45 minutes
Total Time: 0 hours
Yield: 6 servings 1x
Category: Breakfast
Method: Baked
Cuisine: American

Print Recipe

Description

This Herb & Goat Cheese Frittata with Asparagus and Peas combines vibrant flavors and easy preparation, making it a perfect dish for a quick dinner or healthy meal. Enjoy this homemade delight packed with nutritious ingredients.

Ingredients

Scale

1 cup fresh asparagus (washed, ends trimmed, chopped into 1-inch 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 fresh dill, finely chopped)
¾ teaspoon salt
¼ teaspoon fresh cracked black pepper
½ cup soft goat cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350ºF (180ºC) and line a 9×13-inch baking dish with parchment paper.
Bring a pot of water to a boil.
Place the chopped asparagus in a heatproof bowl and pour boiling water over it to just cover. Let sit for 1 minute.
Drain the asparagus in a colander and rinse under cold water until cool, then let drain completely.
Scatter the peas and drained asparagus in the lined baking dish. Tear the baby spinach into small pieces and add them to the dish.
In a large mixing bowl, whisk together eggs, cream, dill, salt, and pepper until smooth.
Pour the egg mixture over the asparagus, peas, and spinach in the dish.
Top with pieces of goat cheese.
Bake for 27 to 30 minutes until the mixture is set but slightly wobbly.
Remove from the oven and cool for 20 minutes before slicing. Serve warm or cold as a meal or snack, with a light green salad if desired.

Notes

Feel free to adjust the amount of dill based on your preference.
This frittata can be stored in the refrigerator and enjoyed for breakfast or lunch throughout the week.
You can substitute the goat cheese with feta for a different flavor.