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Fresh Spring Vegetable Frittata with Goat Cheese and Sun-Dried Tomatoes

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A vibrant and easy frittata featuring fresh spring vegetables, creamy goat cheese, and tangy sun-dried tomatoes, perfect for a quick breakfast or brunch.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 4 ounces goat cheese, crumbled
  • 1/3 cup sun-dried tomatoes, chopped (oil-packed, drained, reserve 1 tablespoon oil)
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup green peas, fresh or frozen
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh herbs (parsley or chives), chopped
  • 1 tablespoon olive oil (including reserved sun-dried tomato oil)
  • Salt and pepper, to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the vegetables: trim and cut asparagus into 1-inch pieces; shell fresh peas or rinse frozen peas under warm water to thaw; finely chop shallot and sun-dried tomatoes.
  3. Heat olive oil (including reserved sun-dried tomato oil) in an oven-safe skillet over medium heat. Add shallots and cook for about 2 minutes until fragrant and translucent.
  4. Add asparagus and cook for 3-4 minutes until just tender but still crisp, stirring occasionally.
  5. Stir in peas and sun-dried tomatoes and cook for 1-2 minutes until peas are bright green and tomatoes warmed through. Season lightly with salt and pepper.
  6. In a mixing bowl, whisk the eggs until uniform and slightly frothy. Add a pinch of salt, pepper, chopped fresh herbs, and optional red pepper flakes.
  7. Pour the egg mixture evenly over the sautéed vegetables in the skillet. Cook undisturbed over medium-low heat for 3-4 minutes until edges start to set but center is still runny.
  8. Scatter crumbled goat cheese evenly over the top.
  9. Transfer the skillet to the preheated oven and bake for 10-12 minutes until eggs are fully set and top is lightly golden. Test doneness by gently shaking the pan; center should not jiggle.
  10. Let the frittata rest for 5 minutes before slicing. Optionally, sprinkle extra fresh herbs on top before serving.

Notes

If your oven browns quickly, tent the frittata loosely with foil halfway through baking. Keep stove heat medium-low during initial cooking to avoid rubbery texture. Resting before slicing helps the frittata firm up and slice cleanly. For dairy-free, omit goat cheese or substitute with plant-based cheese or nutritional yeast.

Nutrition

Keywords: frittata, spring vegetables, goat cheese, sun-dried tomatoes, easy breakfast, brunch recipe, healthy, vegetarian, gluten-free

Find it online: https://yumbelle.com/fresh-spring-vegetable-frittata-recipe-easy-homemade-goat-cheese-sun-dried-tomatoes/