Fluffy Spring Veggie Frittata
A light and airy frittata packed with tender asparagus, tangy goat cheese, and fresh herbs, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 6 large large eggs Use room temperature eggs for better texture.
- 1 cup asparagus, chopped Young and tender asparagus is best.
- 1/2 cup goat cheese, crumbled For a saltier finish, consider using feta.
- 1/4 cup fresh herbs, chopped Use parsley, chives, or basil.
- 1/2 teaspoon salt Adjust to taste based on cheese used.
- 1/4 teaspoon black pepper Freshly ground for best flavor.
- 1 tablespoon olive oil For cooking the asparagus.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and set the rack in the middle.
- In a large bowl, whisk together the eggs, salt, and pepper until glossy and slightly frothy.
- Heat the olive oil in an oven-safe skillet over medium heat and add the chopped asparagus. Cook for about 5 minutes, until tender.
- Pour the egg mixture over the asparagus and gently stir to combine. Use a spatula to pull the edges inward.
- Sprinkle the goat cheese and fresh herbs on top.
- Cook for another 2-3 minutes until the edges start to set.
Baking
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden.
- Let it cool for a few minutes, slice, and serve warm.
Notes
This frittata pairs well with coffee, fresh berries, or crusty bread. Adjust herbs and cheese based on personal preference for different flavors.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 5gProtein: 13gFat: 15gSaturated Fat: 6gSodium: 300mgFiber: 1gSugar: 1g
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