Frittata with spring greens

A fluffy, golden frittata brimming with tender spring greens and creamy goat cheese—perfect for a light, comforting meal any time of day.

Making this frittata has become my go-to for quick, satisfying breakfasts that feel special yet are easy enough for busy mornings.

Ingredients

• Vegetables: 2 cups baby spinach leaves, 1 cup asparagus trimmed and cut into 1-inch pieces, 1/2 cup spring onions thinly sliced, 1/4 cup fresh herbs (parsley, chives, or dill) chopped
• Eggs & Dairy: 8 large eggs, 1/4 cup whole milk or cream, 4 oz (115 g) goat cheese crumbled, 2 tbsp grated Parmesan cheese, 1 tbsp unsalted butter
• Seasonings: 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, Pinch of nutmeg (optional)

Instructions

Step 1:

Preheat your oven to 375°F (190°C).

Step 2:

In a large ovenproof skillet, melt the butter over medium heat. Add the spring onions and asparagus sauté for 3–4 minutes until just tender. Add the spinach and cook for another 1–2 minutes until wilted.

Step 3:

In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Stir in the fresh herbs and Parmesan cheese.

Step 4:

Pour the egg mixture over the vegetables in the skillet. Gently stir to distribute the fillings evenly.

Step 5:

Sprinkle the crumbled goat cheese evenly over the top.

Step 6:

Cook on the stove for 2–3 minutes until the edges begin to set.

Step 7:

Transfer the skillet to the oven and bake for 10–12 minutes, or until the frittata is puffed and set in the center.

Step 8:

Let cool slightly, slice into wedges, and serve warm or at room temperature.

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This recipe always brings my family together on weekend brunches, reminding us of fresh spring mornings and cozy times.

Serving Suggestions

Serve with a crisp green salad and crusty bread for a complete meal. A light Sauvignon Blanc pairs beautifully.

Variations

Swap in other spring greens such as arugula, peas, or tender kale. For extra flavor, add sun-dried tomatoes or roasted red peppers.

Storage Tips

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently to maintain moisture.

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Enjoy this versatile frittata any time of day for a nutritious and flavorful meal that feels like a treat.

Recipe FAQs

→ Can I substitute the spring greens with other vegetables?

Yes, arugula, peas, or tender kale work well as alternatives for a similar fresh and tender texture.

→ What cheese combinations enhance the flavor best?

Goat cheese provides creaminess while Parmesan adds a savory depth; combining both ensures a balanced, rich taste.

→ Is it possible to prepare this without dairy?

Replacing milk with plant-based alternatives and omitting cheeses can work, but will alter the creamy texture notably.

→ How can I tell when the frittata is perfectly cooked?

The edges should be set and slightly puffed, with a firm yet tender center that springs back when touched lightly.

→ What sides pair well with this dish?

A crisp green salad or crusty bread complement the flavors nicely, along with a light white wine or sparkling water with lemon.