Spring has officially sprung and with that, I find myself craving all of the fresh seasonal produce popping up at the farmer’s market. This spring frittata recipe with potatoes, asparagus, goat cheese and fresh herbs is the perfect addition to weekend brunch. Whether you’re hosting a Mother’s Day brunch, gathering family at your home for an Easter weekend brunch or simply wanting something that feels a little bit special for a quiet weekend at home, this easy breakfast recipe will be a hit.
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A frittata is a fun dish to add to your brunch menu because it feels *fancy* but it’s actually really simple to make and comes together with very little effort. You could even do most of the prep the night before for a quick and nutritious weekday breakfast or to save you time while preparing other dishes if you’re hosting a crowd for weekend brunch.
The Perfect Pan for Stove To Oven To Table
For a frittata recipe like this one, you’ll need a pan that can go from stovetop to the oven for the final step of broiling. I also love to use cookware that is pretty enough to go with my table-scape to make serving a breeze. This also makes clean-up easier as it’s one less dish to wash after your guests have left.
The Our Place Perfect Pan is what I tend to use for these types of recipes. Not only is it aesthetically pleasing, it’s also a great option for a non-toxic cookware brand, which makes me feel good about serving my family and guests.
Ingredients You’ll Need To Make This Spring Breakfast
A veggie-forward frittata like this one can be made with lots of different vegetable combinations – I made this spring frittata recipe with potatoes, asparagus and fresh parsley, but there are lots of other spring options that would go well here: fresh peas, spinach, and chives would all be delicious.
A Hearty Starch: Sliced baby potatoes or russet potatoes
Spring Vegetables: Asparagus, fresh peas, spinach, kale
Fresh Herbs: Parsley, basil, chives, dill
Eggs & Cheese: A combination of fresh eggs and a creamy cheese such as goat cheese or feta, topped with a sprinkling of freshly grated parmesan
Spring Frittata With Potatoes, Asparagus & Goat Cheese
Ingredients
- 1 onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil extra virgin
- 1 cup baby potatoes thinly sliced
- 1/2 cup asparagus chopped
- 8 eggs
- 2 tbsp milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup goat cheese crumbled
- 1/4 cup parmesan grated
- 2 tbsp parsley chopped
Instructions
- Preheat the broiler on your oven.
- Heat olive oil over medium heat in a large, oven-safe skillet. Add onions & garlic and cook until they begin to soften, about 3 minutes.
- Add sliced potatoes to the skillet and cook until softened and beginning turn golden brown, about 5-7 minutes.
- Add asparagus and cook until they turn a bright green & become slightly tender, about 3 minutes.
- Meanwhile, whisk eggs & milk together in a bowl. Season with a pinch of salt & pepper.
- Spread the vegetables out in the pan and slowly pour the egg mixture over, distributing as evenly as possible. Sprinkle goat cheese on top.
- Allow the eggs to cook undisturbed in the pan until the begin to set and the edges start to separate from the side of the pan, about 2-3 minutes.
- Transfer the skillet to the preheated oven and broil until the top turns a golden brown and the cheese has melted. This part will happen quickly, so keep a close watch on it as it cooks.
- Remove the frittata from the oven, sprinkle with grated parmesan & fresh parsley. Slice and serve warm.
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