Spring Vegetable Frittata Goat Cheese

The smell of leeks gently sizzling in butter always pulls me into the kitchen, no matter what else I had planned. Last spring, I found myself with a farmers market bag full of asparagus and peas, unsure what to make until I remembered how beautifully these vegetables play with eggs. That afternoon became one of those happy cooking experiments where everything just works, the kind of meal that makes you feel like you have your life together.

I made this for my sister when she came over to help me paint my living room, mostly because I needed to use up all the vegetables before they went bad. We sat on drop cloths eating frittata straight from the pan, paint-spattered and exhausted, and she kept asking what I put in it. The combination of fresh dill and that tangy goat cheese has become my signature, the thing people actually ask for when they visit.

Ingredients

• Asparagus: Choose spears that snap crisply when bent, trimming just the woody ends before cutting into pieces
• Fresh leeks: Slice them thinly and rinse well to remove any grit hiding between the layers
• Baby spinach: Rough chopping helps it distribute evenly rather than clumping together
• Fresh or frozen peas: If using frozen, theres no need to thaw them first, theyll cook perfectly with the asparagus
• Large eggs: Room temperature eggs will whisk up lighter and incorporate more air for a fluffier texture
• Whole milk or cream: This creates that custardlike silkiness that separates diner eggs from the good stuff
• Fresh goat cheese: Crumble it yourself instead of buying pre-crumbled for better texture and melt
• Fresh chives, parsley and dill: The herb trio is what makes this taste like spring on a plate
• Salt and pepper: Dont be shy with the seasoning, eggs need plenty of salt to taste their best
• Crushed red pepper flakes: Just a pinch creates this subtle warmth that keeps people coming back for another slice
• Olive oil or butter: Butter gives better flavor, olive oil is cleaner tasting, both work beautifully

Instructions

Heat the oven:

Preheat your oven to 375°F and move the rack to the middle position while you prep everything else

Soften the leeks:

Heat your oil or butter in a 10-inch oven-safe skillet over medium heat, then add the sliced leeks and cook for 2 to 3 minutes until theyre soft and fragrant

Add the vegetables:

Toss in the asparagus and peas, sautéing for 3 to 4 minutes until theyre just tender, then add the spinach and cook for 1 minute until it wilts down

Whisk the eggs:

In a large bowl, beat the eggs with milk, salt, pepper, and all those fresh herbs until everything is thoroughly combined

Start the eggs on the stovetop:

Pour the egg mixture evenly over the vegetables and let it cook undisturbed over medium-low heat for 3 to 4 minutes until you see the edges starting to set

Add the goat cheese:

Scatter the crumbled goat cheese across the top, letting some pieces nestle into the partially set eggs

Finish in the oven:

Transfer the whole skillet to the oven and bake for 10 to 15 minutes until the frittata is puffed and just set in the center, with a slight jiggle like Jell-O

Rest before serving:

Let it cool for 5 minutes so it sets completely, then slice into wedges and serve warm or at room temperature

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This recipe has become my go-to for those lazy Sunday mornings when I want something impressive but not fussy. Last month, I served it at a book club meeting and three people asked for the recipe before we even got to the discussion. Something about eating eggs that have been baked until fluffy and golden just makes people feel taken care of.

Making It Your Own

Once you understand the basic ratio of eight eggs to vegetables, you can really play with whatever looks good at the market. I have made this with roasted red peppers and feta in summer, and with kale and sharp cheddar when the weather turns colder. The technique stays exactly the same even when the ingredients change completely.

Serving Suggestions

A frittata works for breakfast, brunch, lunch, or even a light dinner with a simple salad. I like to serve it with something acidic to cut through the richness, like a dressed arugula salad or just some lemon wedges on the side. Toast or crusty bread never hurts either.

Storage and Reheating

The beautiful thing about frittata is that it keeps beautifully and actually tastes better the next day when the flavors have had time to meld. Store it wrapped in the refrigerator for up to three days, though it rarely lasts that long in my house.

• Reheat slices in a 300°F oven for about 10 minutes to restore that freshly baked texture
• Microwaving works but makes the texture slightly rubbery, so only use it when you are in a rush
• Cold leftovers make an excellent breakfast with just a sprinkle of extra salt

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There is something deeply satisfying about a dish that looks elegant but comes together so simply. This frittata has become my shorthand for hospitality, the thing I make when I want people to feel welcome without spending hours in the kitchen.

Recipe Questions

→ Can I use other vegetables in this frittata?

Yes, spring vegetables like zucchini, mushrooms, or bell peppers can be swapped in based on availability and preference.

→ What is the best way to cook the vegetables before baking?

Sauté leeks first until softened, then add asparagus and peas until tender, and stir in spinach until wilted before combining with eggs.

→ How can I make this dish dairy-free?

Use plant-based milk alternatives and omit goat cheese or replace it with a vegan cheese substitute.

→ What type of pan is recommended for baking?

A 10-inch oven-safe skillet is ideal to cook and bake the frittata evenly.

→ How do I know when the frittata is fully cooked?

It should be puffed, set in the center, and lightly golden around the edges after 10–15 minutes in the oven.