Spring Veggie Frittata

Now that we are finally seeing some warmer weather set in, and I’ve gotten my own garden planted, I’m searching for ways to use all the beautiful, fresh produce coming into the farmer’s market. Recently, my son and I braved the rain to pick up some goat cheese and freshly picked ramps and asparagus at the Arlington Farmers Market. Toby and I grilled all the ramps and asparagus along with a delicious Prime rib eye steak one night and reserved about a third of both for this spring frittata the next night. You can also add a bit of olive oil, salt and pepper to asparagus and ramps and roast in a 450° oven for 7-10 minutes.

The thing I love about this recipe is how fast it was to pull together for a quick, healthy weeknight dinner. It took me about 20 minutes to pull this together! So fast, so easy, so good! This would also work for a delicious breakfast or weekend brunch option.

This frittata is super versatile, so feel free to use whatever is fresh in your market. Saute in some mushrooms, add in some spring onions or wilt some fresh spinach. I purchased fresh peas at the supermarket (although I can’t wait to try this again once my garden peas are up), but frozen would work equally well here. This frittata is super packed with veggies, but the eggs hold it all together so it should still slide out of the pan and slice easily.

Spring Veggie Frittata

Serves 3-4

  • 8 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons chopped dill
  • 4 ounces soft goat cheese, divided
  • 2 tablespoons unsalted butter
  • 1 cup fresh or frozen peas
  • 10-12 stalks of asparagus, grilled and chopped in 1 inch pieces
  • 1/2 batch (about 12) ramps, grilled and chopped in 1 inch pieces
  • 3 ounces smoked salmon, sliced into 1 inch cubes

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Add the eggs, salt, pepper, dill and 3 ounces of the goat cheese in a medium sized bowl and whisk to fully combine.

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Preheat the broiler on low. Melt the butter in a 12 inch, oven-proof skillet over medium high heat. Add the peas and cook for 2-3 minutes. Add the asparagus and ramps and cook for 1-2 minutes.

Add the egg mixture and stir to combine.

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Sprinkle the remaining 1 ounce of cheese and the smoked salmon on top of the pan. Cook, without stirring, for about 3-4 minutes, until the edges of the frittata start to set. Notice the edges are starting to set in the second picture below.

Transfer the pan to the oven and broil for about 1-2 minutes. Keep an eye on it as you don’t want to let it get too brown, but you want the middle to set fully.

Remove from the oven and slide on to a large platter. Slice and serve.


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