Description
A delightful and colorful Garden Frittata bursting with fresh spring vegetables and creamy goat cheese. This protein-packed dish is perfect for a leisurely breakfast or brunch, offering a taste of spring in every bite.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 2 tablespoons olive oil
- 1 cup fingerling potatoes, sliced
- 1 cup fresh peas
- 1 bulb fennel, sliced
- 1/2 cup scallions, sliced
- 2 cups spinach, fresh
- 4 ounces goat cheese, crumbled
- 2 tablespoons chives, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat an 8-inch cast-iron skillet over medium heat and add olive oil.
- Sauté sliced fingerling potatoes for about 6 minutes until golden brown and tender.
- Blanch fresh peas in boiling water for 2 minutes, then transfer to an ice bath.
- Sauté sliced fennel in the skillet until tender and slightly browned.
- Add sliced scallions and a handful of fresh spinach to the fennel, cover and wilt the spinach for 30 seconds.
- Return sautéed potatoes and blanched peas to the skillet, gently stir to combine.
- In a bowl, whisk together fresh eggs and a splash of milk until frothy, then pour over the vegetable mixture.
- Dollop crumbled goat cheese on top and bake for 10-12 minutes until just set and golden.
- Remove from the oven, cool for a few minutes, garnish with chives, slice, and serve warm.
Notes
- For best flavor, use fresh seasonal vegetables.
- Keep an eye on the baking time to prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 220 mg