Seasonal spring vegetables paired with fresh dill and creamy goat cheese make the perfect spring vegetable frittata for your next weekend brunch!
I always look forward to a weekend brunch when there’s time to indulge in more extravagant breakfast fare. The possibilities are endless and they all hinge on that fundamental brunch question – sweet or savoury? Today we’re going savoury!This spring frittata recipe is easy to make and full of fresh seasonal produce. Roasting the baby potatoes and asparagus simplifies the prep and adds amazing flavour – what doesn’t taste better roasted? With loads of fresh dill and tangy goat cheese, this spring vegetable frittata is sure to become a brunch favourite.
Ingredient Notes
Baby potatoes: I like using a mix of baby yellow and red potatoes, but you can use whichever kind of small potato you prefer. Cut the potatoes in quarters or half if they’re very small.
Asparagus: Tender, sweet asparagus is the darling veg of spring. You will need one small bunch. Be sure to break off the tough, woody ends and cut the asparagus into inch long pieces.
Spinach: Nutrient-dense baby spinach is the perfect leafy green to add to this vegetable forward breakfast dish. If you’re using baby spinach there’s no need to chop it.
Dill: I highly recommend sourcing fresh dill for this recipe. It adds amazing flavour and a freshness that is impossible to get from dried. I love the flavour combination of dill and goat cheese – they complement each other perfectly.
Fresh goat cheese: Also called chèvre, fresh goat cheese has a creamy texture and slight tang that works so well in this frittata. I like to break off small pieces and crumble it into the frittata.
How to Make Spring Vegetable Frittata
This really is a simple frittata to prepare – by the time the potatoes and asparagus are done roasting, the rest of the ingredients are prepped and ready to go!
Roast the Vegetables
Preheat the oven to 400 deg F / 204 deg C. Cut the baby potatoes into quarters or halves if they are very small. Try to make them uniform in size, roughly 1-inch pieces. Toss the potatoes with olive oil, kosher salt, and pepper and then spread out on a baking sheet and place in the oven to roast.
Meanwhile, cut the asparagus into 1-inch-long pieces. Toss with olive oil, kosher salt, and pepper and set aside. After 20 minutes, remove the potatoes and flip over on the baking sheet. Add the asparagus to the baking sheet and return to the oven. Roast for another 10 minutes or until the potatoes are fully cooked and the asparagus is beginning to brown.
Prep Remaining Ingredients
Crack the eggs into a mixing bowl. Add the heavy cream, kosher salt, and pepper and whisk together. Set the egg mixture aside.
In a wide skillet, heat the olive oil over medium heat. Add the shallots and sauté for 2 to 3 minutes or until softened but not browned. When the shallots are tender, begin to add the baby spinach, several handfuls at a time. Toss the spinach with tongs so that it wilts evenly.
When all the spinach has wilted, season with a little kosher salt. I like to bake the frittata in the skillet but if you can use a 9-inch pie plate instead. If using the pie plate, spray with non-stick spray. If using the skillet, it will be easier to remove the frittata if you push the spinach to the side and also spray the pan with non-stick spray.
Assemble the Spring Vegetable Frittata
To assemble the frittata, spread the spinach evenly over the base of the skillet or pie pan. Scatter the roasted potatoes and asparagus over the spinach. Crumble the goat cheese over the vegetables and top with a large handful of chopped fresh dill. Pour the egg mixture evenly over the frittata and place in the oven.
Bake the Frittata and Serve
Bake the spring vegetable frittata at 400 deg F / 204 deg C for 15 to 20 minutes or until done. The frittata is done when it is puffed and a knife inserted in the middle comes out clean. If there is still some liquid egg in the middle, continue to bake until the knife comes out clean. Garnish with extra fresh dill if desired and enjoy!
