Spring into Flavor with Our Vegetable Frittata with Goat Cheese! 🍳💚

Introduction

As the warmer weather begins to emerge, I find myself craving lighter, fresher meals that celebrate the vibrant flavors of spring. Recently, I decided to whip up a Vegetable Frittata with Goat Cheese for a weekend brunch with my family, and it was an absolute hit! The combination of creamy goat cheese, tender vegetables, and fluffy eggs created a dish that was not only delicious but also colorful and inviting. Everyone enjoyed it, and it’s become a new favorite in our household. The beauty of this recipe lies in its versatility, making it perfect for breakfast, brunch, or even a light dinner.

Ingredients

• Olive oil, for cooking
• 6 oz fingerling potatoes, thinly sliced
• Kosher salt, to taste
• 4 oz peas, fresh or frozen
• ½ fennel bulb, cored and thinly sliced
• 1 scallion, thinly sliced
• 2 oz spinach
• 6 eggs
• ¼ cup whole milk
• 2 oz goat cheese, crumbled
• 2 tsp minced chives
• Freshly cracked black pepper, to taste

Instructions

Preheat and Prepare:
Preheat your oven to 375°F (190°C). Heat an 8-inch cast-iron skillet over medium heat and add enough olive oil to coat the bottom of the skillet.

Cook the Potatoes:
Add the sliced fingerling potatoes and a good pinch of kosher salt to the skillet. Cook, stirring occasionally, until the potatoes are golden, crisp, and tender, about 6 minutes.

Blanch the Peas:
While the potatoes cook, bring a small saucepan of water to a boil. Add the peas and blanch for 2 minutes. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.

Sauté Vegetables:
Remove the potatoes from the skillet and set aside. Add a little more olive oil to the skillet, then add the sliced fennel. Sauté until caramelized, about a few minutes. Add the scallion and cook for another minute, then stir in the spinach. Season with salt and cover with a lid to let the spinach wilt for about 30 seconds.

Combine Ingredients:
Return the potatoes to the skillet and add the peas. Stir to mix the vegetables evenly. In a large mixing bowl, whisk the eggs with the milk and a teaspoon of salt until well combined. Pour the egg mixture over the vegetables in the skillet. Allow to set for a minute on the stove over low heat, then dot the top with crumbled goat cheese.

Bake the Frittata:
Transfer the skillet to the oven and bake for about 10-12 minutes, or until the eggs are just set.

Garnish and Serve:
Remove from the oven, sprinkle with minced chives and freshly cracked black pepper. Slice and serve warm.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 250

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

How to Serve

• Slice the frittata into wedges and serve warm.
• Garnish with additional chives or fresh herbs for added flavor.
• Pair with a simple green salad for a balanced meal.
• Serve alongside toasted bread or croissants.
• Enjoy with a glass of freshly squeezed juice or sparkling water.

Additional Tips

1. Use Fresh Ingredients: Whenever possible, opt for fresh, seasonal vegetables to enhance flavor.
2. Customize the Veggies: Feel free to substitute or add other vegetables like bell peppers, zucchini, or asparagus.
3. Cheese Alternatives: If goat cheese isn’t your favorite, try feta or a sharp cheddar for a different flavor profile.
4. Herbs Matter: Fresh herbs like basil or dill can elevate the dish; don’t hesitate to experiment!
5. Non-Stick Skillet: If you don’t have a cast-iron skillet, a good-quality non-stick skillet works just as well.

Recipe Variations

• Mediterranean Frittata: Add sun-dried tomatoes, olives, and feta cheese.
• Mexican Frittata: Incorporate diced bell peppers, jalapeños, and top with avocado.
• Meat Lover’s Frittata: Add cooked bacon or sausage for a heartier version.
• Herb-Loaded Frittata: Mix in a variety of fresh herbs like parsley, thyme, and oregano.

Serving Suggestions

• Serve with roasted vegetables for a hearty side.
• Accompany with a crusty baguette and olive oil for dipping.
• Pair with a light soup like gazpacho for a refreshing meal.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, slice the frittata and wrap individual portions tightly in plastic wrap, then place in a freezer-safe container. It will keep for up to 2 months.
• Reheating: Thaw overnight in the fridge and reheat in the oven or microwave until warmed through.

FAQ Section

1. Can I make this frittata ahead of time?
   Yes, you can prepare it a day in advance and reheat before serving.
2. What other vegetables can I use?
   Broccoli, asparagus, or even artichokes work wonderfully!
3. Can I make it dairy-free?
   Substitute the milk with a non-dairy alternative and omit the cheese or use a dairy-free cheese.
4. How do I know when the frittata is done?
   It should be set in the center and lightly golden on top.
5. Is this dish gluten-free?
   Yes, all the ingredients are naturally gluten-free.
6. Can I use a different type of cheese?
   Absolutely! Feta or mozzarella are great alternatives.
7. How do I prevent sticking in the skillet?
   Ensure the skillet is well-greased and preheated before adding the ingredients.
8. What can I serve this with?
   A light salad, crusty bread, or roasted vegetables are great sides.
9. How do I store leftovers?
   Keep in an airtight container in the fridge for up to 3 days.
10. Can I add meat to the frittata?
    Yes, cooked bacon, ham, or sausage can be delicious additions.

Conclusion

This Vegetable Frittata with Goat Cheese is not just a dish; it’s a celebration of spring’s bounty! With its vibrant colors and delightful flavors, it’s the perfect way to enjoy the season’s fresh produce. Whether served for brunch or a light dinner, this frittata is sure to impress family and friends alike. The simplicity of the recipe, combined with its versatility, makes it an ideal addition to any home cook’s repertoire. So, gather your ingredients, fire up that skillet, and spring into flavor with this delightful dish!

Print