Asparagus, Pea and Goat Cheese Frittata
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One skillet, a handful of spring vegetables and a dozen minutes in the oven. This frittata is our answer to Mother's Day brunch, a lazy Sunday or a quick weeknight dinner with a salad.
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Why this pairing works
Sweet peas, grassy asparagus and tangy goat cheese are a classic spring trio. Herbes de Provence ties them together with thyme, rosemary and a whisper of lavender.
Serves 6 Prep 15 min Cook 20 min
Ingredients
- 8 large eggs
- 1/2 cup whole milk or half-and-half
- 1 tsp Herbes de Provence with Lavender, crushed
- Lavender Salt Grinder, about 1/2 tsp
- Lavender Pepper Grinder, to taste
- 1 Tbsp olive oil, plus 1 Tbsp butter
- 1/2 lb asparagus, cut into 1-inch pieces
- 1 cup peas, fresh or thawed frozen
- 3 green onions, sliced
- 4 oz goat cheese, crumbled
Directions
- Heat the oven to 375°F. Whisk the eggs, milk, herbes, salt and pepper.
- Heat the oil and butter in a 10-inch oven-safe skillet over medium heat. Cook the asparagus 3 to 4 minutes, then add the peas and green onions for 1 minute.
- Pour in the eggs and cook without stirring 2 to 3 minutes, until the edges start to set. Dot with goat cheese.
- Bake 12 to 15 minutes, until the center is set and no longer jiggles (160°F).
- Rest 5 minutes, then loosen the edges and cut into wedges.
Serve it with: Lavender Ground Coffee (Lavender Fields)
How do you keep a frittata from getting rubbery?
- Bake at a moderate 375°F, not hotter.
- Pull it as soon as the center is set; it keeps cooking in the hot pan.
- Use enough dairy, about 1 tablespoon per egg, for a tender custard.
- Cook watery vegetables first so they do not weep into the eggs.
What size pan do you need?
A 10-inch oven-safe skillet is right for 8 eggs. A cast iron or well-seasoned nonstick pan releases best. In a 12-inch pan, use 10 to 12 eggs or expect a thinner frittata that bakes in 8 to 10 minutes.
Can you make a frittata ahead?
Yes. Bake it up to 2 days ahead and refrigerate. Serve it cold or at room temperature, which is traditional, or rewarm slices at 325°F for 10 minutes. Leftover wedges make a great packed lunch.
What goes with a spring frittata?
- A green salad with a honey lemon vinaigrette or strawberry spinach salad.
- Warm lemon lavender scones or toast.
- Fresh fruit and a pot of coffee for a Mother's Day brunch.
Make it your own
- Swap the goat cheese for feta and add a handful of baby spinach.
- Add crumbled cooked bacon or diced ham.
- Use zucchini and cherry tomatoes in summer.
- Top with fresh basil or dill before serving.
Frequently asked questions
Can I make it dairy-free?
Yes. Use unsweetened oat milk and skip the goat cheese or use a dairy-free crumble.
Can I use frozen asparagus?
Fresh is best, but thawed frozen asparagus works; pat it very dry first.
How many does it serve?
6 as part of a brunch spread, or 4 as a main dish.
Made it? Rate this recipe below and tell us what vegetables you added.
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