Description
A spring-inspired Garden Frittata filled with creamy eggs, tender vegetables, and tangy goat cheese. Featuring potatoes, peas, fennel, and spinach, it’s a versatile and flavorful dish perfect for brunch or any meal.
Ingredients
6 large eggs, fresh
1/4 cup milk
2 tablespoons olive oil
1 cup fingerling potatoes, sliced
1 cup fresh peas (or frozen)
1 bulb fennel, sliced
1/2 cup scallions, sliced
2 cups spinach, fresh
4 ounces goat cheese, crumbled
2 tablespoons chives, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Heat an 8-inch cast-iron skillet over medium heat and add olive oil. Sauté the sliced fingerling potatoes for about 6 minutes, until golden brown and tender. Remove and set aside.
- Blanch the fresh peas in boiling water for 2 minutes, then transfer them to an ice bath to stop the cooking process.
- In the same skillet, sauté the sliced fennel until tender and slightly browned. Add the sliced scallions and a handful of fresh spinach. Cover and let the spinach wilt for about 30 seconds.
- Return the sautéed potatoes and blanched peas to the skillet and gently stir to combine with the fennel and spinach mixture.
- In a bowl, whisk together the eggs and a splash of milk until frothy. Pour the egg mixture over the vegetable mixture in the skillet.
- Dollop crumbled goat cheese on top and bake for 10-12 minutes until the frittata is just set and golden.
- Remove from the oven, cool for a few minutes, garnish with fresh chives, slice, and serve warm.
Notes
Swap vegetables as desired. Asparagus, zucchini, or bell peppers are great alternatives.
Use feta, ricotta, or mozzarella if you don’t have goat cheese.
This dish can be made ahead of time and reheated for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: undefined
- Cuisine: Italian
