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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 240mg