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Fresh Spring Asparagus and Pea Frittata

fresh spring asparagus and pea frittata - featured image
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A light, fresh, and colorful frittata featuring asparagus, peas, creamy goat cheese, and a hint of mint, perfect for spring brunch or a light dinner.

Ingredients

Scale
  • 8 large eggs, preferably free-range
  • 1 bunch fresh asparagus (about 12–15 spears), trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas (if frozen, thaw before use)
  • 4 ounces goat cheese, crumbled
  • 10–12 fresh mint leaves, finely chopped
  • 1/4 cup (60 ml) whole milk or half-and-half (can substitute almond or oat milk for dairy-free)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Lemon zest from 1 lemon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Trim and cut asparagus into 1-inch pieces. Shell peas if using fresh. Chop the mint finely and zest the lemon if using.
  3. Heat 2 tablespoons of olive oil in your skillet over medium heat. Add asparagus and sauté for about 4 minutes until tender but still crisp. Toss in peas and cook for another 2 minutes. Season lightly with salt and pepper.
  4. Whisk together 8 large eggs and 1/4 cup (60 ml) milk or cream in a bowl. Add a pinch of salt and freshly ground black pepper. Mix until fluffy but not frothy.
  5. Remove the skillet from heat and pour the egg mixture over the sautéed veggies evenly. Let it sit for about 30 seconds without stirring, so the eggs begin to set around the edges.
  6. Sprinkle crumbled goat cheese and chopped mint evenly across the top. Add lemon zest now if using.
  7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the top is slightly golden. A gentle jiggle in the pan means it’s done.
  8. Remove from the oven carefully and let it cool for 5 minutes to firm up.
  9. Slice into wedges and serve warm with an optional drizzle of extra virgin olive oil or a light salad on the side.

Notes

If the frittata browns too quickly on top before the center sets, tent loosely with foil to avoid burning. Let the frittata rest for 5 minutes after baking to firm up and make slicing easier. For a dairy-free version, substitute goat cheese with cashew cream or nutritional yeast. This recipe is naturally gluten-free. Adding fresh mint just before baking preserves its bright flavor.

Nutrition

Keywords: spring, asparagus, pea, frittata, brunch, goat cheese, mint, easy recipe, vegetarian, gluten-free

Find it online: https://dahliadishes.com/fresh-spring-asparagus-and-pea-frittata-recipe-easy-and-perfect-for-brunch/