Asparagus, Pea and Goat Cheese Frittata
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.
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 Scone (Classic)
Make it your own
- Swap the goat cheese for feta and add a handful of baby spinach.
- Serve with warm Lavender Scones from the farm stand for a full brunch spread.
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