I fold spring vegetables, crispy potatoes, fresh herbs, and creamy goat cheese into a Garden Frittata for four with pockets of melting cheese and a crisp potato edge.
I love a frittata that surprises you. This Garden Frittata started as a Sunday salvage, full of bright springness and salty tang.
I love the way goat cheese crumbles melt into warm curds, and eggs set around little pockets of crispy potato, but then a pop of herb makes you stop and stare. It’s not posh, it’s honest, a Spring Breakfast that works for company or for me when I dont wanna fuss.
If you like goat cheese and bold flavors you might call this one from my messy notebook a kind of Goat Cheese Frittata Recipes winner.
Ingredients
- Eggs: Packed with protein and vitamin D, keep you full longer and help build muscle.
- Yukon Gold potatoes: Good carbs and potassium, give hearty texture and a mild sweetness.
- Goat cheese: Tangy and creamy, adds protein and calcium, a little goes a long way.
- Asparagus: Low calorie, fiber rich, bright grassy flavor that really wakes up the dish.
- Cherry tomatoes: Juicy, slightly sweet and acidic, add color and little bursts of flavor.
- Baby spinach: Loaded with iron and vitamins, wilts fast and blends into eggs easy.
- Peas: Sweet pop, fiber and plant protein, frozen ones work just fine here.
- Garlic and onion: Aromatic duo that builds savory backbone, more about flavor than calories.
Ingredient Quantities
- 8 large eggs
- 1/4 cup whole milk
- 1 lb Yukon Gold potatoes
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small yellow onion
- 2 cloves garlic
- 6 to 8 asparagus spears
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 1/2 cup peas (fresh or frozen)
- 4 oz goat cheese
- 3 green onions
- 2 tablespoons fresh parsley or chives
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- pinch red pepper flakes (optional)
How to Make this
1. Preheat oven to 375F and chop the Yukon Gold potatoes into small 1/2 inch cubes; to speed things up microwave them 3 to 4 minutes or parboil 5 minutes so they finish crisping in the pan.
2. Heat 2 tablespoons olive oil and 1 tablespoon butter in a 10 or 12 inch ovenproof skillet over medium-high heat, add the potatoes, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook until golden and crispy, stirring occasionally, about 8 to 10 minutes; remove and set aside on a plate.
3. In the same skillet lower heat to medium, add the small diced yellow onion and 2 cloves minced garlic, cook until soft and translucent, about 3 to 4 minutes.
4. Add 6 to 8 asparagus spears cut into 1 inch pieces, 1 cup halved cherry tomatoes, and 1/2 cup peas (if frozen, add straight from freezer) and cook until asparagus is bright and tender, 3 to 4 minutes; stir in 2 cups baby spinach and cook just until wilted.
5. While veggies cook whisk together 8 large eggs, 1/4 cup whole milk, the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes if you like heat; stir in 3 sliced green onions and 2 tablespoons chopped fresh parsley or chives.
6. Return the potatoes to the skillet and spread the vegetable mixture evenly; pour the egg mixture over everything, shake the pan gently so eggs settle, then crumble 4 ounces goat cheese across the top in small pieces.
7. Cook on the stovetop over medium-low for 2 to 3 minutes until the edges just start to set, then transfer the skillet to the preheated oven and bake for 10 to 15 minutes until the center is mostly set but still slightly jiggly.
8. If you want a browned top put the skillet under the broiler for 1 to 2 minutes watching closely so it doesn’t burn, otherwise skip broiling.
9. Take frittata out and let it rest 5 to 10 minutes (this helps it finish cooking and slice clean), sprinkle with extra chopped green onions and parsley or chives, slice into 4 large wedges and serve warm with extra black pepper or goat cheese if desired.
Equipment Needed
1. 10 or 12 inch ovenproof skillet (cast iron or oven safe nonstick, big enough for 8 eggs)
2. Chef’s knife — sharp one makes chopping fast and easy (note: dont use a dull blade)
3. Cutting board
4. Large mixing bowl for the eggs
5. Whisk or fork to beat the eggs
6. Measuring cups and spoons
7. Spatula or wooden spoon for stirring and spreading
8. Plate for resting the potatoes after frying
9. Oven mitts or pot holders for handling the hot skillet
FAQ
Garden Frittata With Goat Cheese & Potatoes Recipe Substitutions and Variations
- Goat cheese: feta (similar tang and crumbly), ricotta (milder and creamy), cream cheese (richer, melts smoother), chèvre log if you want a stronger goat flavor
- Yukon Gold potatoes: red potatoes (same waxy texture), fingerlings (smaller, cook faster), russets (for a fluffier interior but they may break down more)
- Asparagus: broccolini or thin green beans (similar snap), blanched broccoli florets, thin zucchini ribbons if asparagus isnt available
- Baby spinach: arugula (peppery, add at the end), Swiss chard or kale (sauté first to soften), frozen spinach (thaw and squeeze dry)
Pro Tips
1) Par-cook and dry the potatoes well so they crisp in the pan instead of steaming. Pat them with paper towels after microwaving or parboiling, otherwise the whole frittata can end up a bit soggy.
2) Keep the stovetop cook low and finish in the oven until the center is just slightly jiggly. Overbaking will dry it out, and letting it rest 5 to 10 minutes finishes it perfectly.
3) Season in layers instead of only salting the eggs, but go easy because the goat cheese brings salt and tang. Crumble the goat cheese into small pieces so you get little pockets of creamy flavor rather than one big clump.
4) Don’t overcook fast veggies like asparagus and tomatoes; add them late so they stay bright and have texture. If you broil for color, watch it closely, a minute or two is usually enough so it doesnt burn.
Garden Frittata With Goat Cheese & Potatoes Recipe
I fold spring vegetables, crispy potatoes, fresh herbs, and creamy goat cheese into a Garden Frittata for four with pockets of melting cheese and a crisp potato edge.
4
servings
471
kcal
Equipment: 1. 10 or 12 inch ovenproof skillet (cast iron or oven safe nonstick, big enough for 8 eggs)
2. Chef’s knife — sharp one makes chopping fast and easy (note: dont use a dull blade)
3. Cutting board
4. Large mixing bowl for the eggs
5. Whisk or fork to beat the eggs
6. Measuring cups and spoons
7. Spatula or wooden spoon for stirring and spreading
8. Plate for resting the potatoes after frying
9. Oven mitts or pot holders for handling the hot skillet
Ingredients
-
8 large eggs
-
1/4 cup whole milk
-
1 lb Yukon Gold potatoes
-
2 tbsp olive oil
-
1 tbsp unsalted butter
-
1 small yellow onion
-
2 cloves garlic
-
6 to 8 asparagus spears
-
1 cup cherry tomatoes
-
2 cups baby spinach
-
1/2 cup peas (fresh or frozen)
-
4 oz goat cheese
-
3 green onions
-
2 tablespoons fresh parsley or chives
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
pinch red pepper flakes (optional)
Directions
- Preheat oven to 375F and chop the Yukon Gold potatoes into small 1/2 inch cubes; to speed things up microwave them 3 to 4 minutes or parboil 5 minutes so they finish crisping in the pan.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a 10 or 12 inch ovenproof skillet over medium-high heat, add the potatoes, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook until golden and crispy, stirring occasionally, about 8 to 10 minutes; remove and set aside on a plate.
- In the same skillet lower heat to medium, add the small diced yellow onion and 2 cloves minced garlic, cook until soft and translucent, about 3 to 4 minutes.
- Add 6 to 8 asparagus spears cut into 1 inch pieces, 1 cup halved cherry tomatoes, and 1/2 cup peas (if frozen, add straight from freezer) and cook until asparagus is bright and tender, 3 to 4 minutes; stir in 2 cups baby spinach and cook just until wilted.
- While veggies cook whisk together 8 large eggs, 1/4 cup whole milk, the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes if you like heat; stir in 3 sliced green onions and 2 tablespoons chopped fresh parsley or chives.
- Return the potatoes to the skillet and spread the vegetable mixture evenly; pour the egg mixture over everything, shake the pan gently so eggs settle, then crumble 4 ounces goat cheese across the top in small pieces.
- Cook on the stovetop over medium-low for 2 to 3 minutes until the edges just start to set, then transfer the skillet to the preheated oven and bake for 10 to 15 minutes until the center is mostly set but still slightly jiggly.
- If you want a browned top put the skillet under the broiler for 1 to 2 minutes watching closely so it doesn't burn, otherwise skip broiling.
- Take frittata out and let it rest 5 to 10 minutes (this helps it finish cooking and slice clean), sprinkle with extra chopped green onions and parsley or chives, slice into 4 large wedges and serve warm with extra black pepper or goat cheese if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 471kcal
- Fat: 28.8g
- Saturated Fat: 11.8g
- Trans Fat: 0.1g
- Polyunsaturated: 1.5g
- Monounsaturated: 15g
- Cholesterol: 392mg
- Sodium: 892mg
- Potassium: 890mg
- Carbohydrates: 28g
- Fiber: 5g
- Sugar: 3g
- Protein: 22.5g
- Vitamin A: 1875IU
- Vitamin C: 46mg
- Calcium: 227mg
- Iron: 4.4mg
