Description
A light and vibrant spring vegetable frittata packed with tender asparagus, juicy cherry tomatoes, fresh spinach, and creamy goat cheese. Fluffy, flavorful, and perfect for brunch, lunch, or a simple dinner.
Ingredients
Units
Scale
- 8 large eggs
- 1 cup asparagus, trimmed and cut into 1 inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, loosely packed
- 4 ounces goat cheese, crumbled
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F and heat an oven safe skillet over medium heat.
- In a large bowl, whisk together the eggs, salt, and black pepper until fully combined.
- Add olive oil to the skillet and sauté the asparagus for 2 to 3 minutes. Add spinach and cook until just wilted, then stir in the cherry tomatoes.
- Pour the egg mixture evenly over the vegetables in the skillet.
- Sprinkle the crumbled goat cheese over the top.
- Cook on the stovetop for 2 to 3 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 12 to 15 minutes until the center is set but still tender.
- Remove from the oven and let rest for 5 minutes before slicing and serving.
Notes
- Do not overbake to keep the texture soft and fluffy.
- Sauté vegetables first to prevent excess moisture.
- Allow the frittata to rest before slicing for clean wedges.
- Fresh herbs like chives or basil can be added before serving for extra brightness.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 215mg