The best part of a frittata is it’s versatility. Take this garden frittata and add any spring vegetables you have on hand. In mine I’m using fingerling potatoes, fresh peas, fennel, scallion, and spinach. Topped with creamy goat cheese and finished with fresh chives. It’s beautiful, simple, and perfect for a lazy weekend breakfast.
A frittata is a savory egg dish that I love making in the springtime. With all the bright green produce we have to work with, it’s the perfect time to throw it all together with some eggs and bake until golden.
While you can follow my recipe exactly, I urge you to get creative and use up what you have on hand. There’s no better dish to add in whatever you’ve got than a frittata. Instead of fingerling potatoes, maybe you use sweet potatoes. Instead of fennel, maybe you add some red onion. Instead of spinach, throw in that kale that’s been sitting in your fridge for a week.
Completely adaptable. Which is so great for right now when we’re trying to limit our grocery store trips and make use of what’s already in our kitchen.
garden frittata – the process
The basic process of this garden frittata is to start by cooking off all the vegetables. I start with the potatoes so they can get nice and golden in the pan without other ingredients crowding them. These get removed, and then I start to saute everything else – the fennel, then the scallions, then the spinach.
I’ll add back the potatoes right before pouring in the egg mixture, along with some peas that have been quickly blanched in boiling water. After the eggs set for a minute on the stove, a little goat cheese gets crumbled straight over top and into the oven it goes. Baked until golden and topped with herbs. I’ve been buying some edible flowers, too, because they make me SO happy during the springtime (the purple ones you see are chive flowers).
You can serve this frittata on it’s own or add a strawberry jam coffee cake alongside it to complete the weekend breakfast feast!Print
Garden Frittata with Goat Cheese & Potatoes
a versatile garden frittata with lots of spring vegetables, creamy goat cheese, crispy potatoes, and herbs
- olive oil
- kosher salt
- 6 oz fingerling potatoes, sliced ⅛”
- 4 oz peas, fresh or frozen
- ½ fennel bulb, cored + thinly sliced
- 1 scallion, thinly sliced
- 2 oz spinach
- 6 eggs
- ¼ cup whole milk
- 2 oz goat cheese, crumbled
- 2 tsp minced chives
- freshly cracked black pepper
- Preheat the oven to 375°F. Heat an 8” cast-iron skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, add the sliced potatoes and a good pinch of salt. Cook the potatoes in an even layer until golden, crisp, and tender, stirring occasionally so they brown on all sides, about 6 minutes or so.
- Meanwhile, bring a small saucepan of water to a boil. Add the peas and blanch them for 2 minutes. Drain the peas into a bowl of ice water to cool. Drain again and set aside.
- Transfer the potatoes to a plate once golden and add a little more olive oil to the skillet, along with the sliced fennel. Saute until caramelized, just a few minutes. Stir in the scallions and cook for another minute or so. Stir in the spinach. Season well with salt. Cover the skillet with a lid and allow the spinach to wilt for about 30 seconds.
- Add the peas and potatoes back to the skillet. Stir well. Whisk the eggs in a large mixing bowl really well with the milk and a teaspoon of salt. Once incorporated, pour the egg mixture into the skillet. Allow to set for a minute on the stove over low heat. Dollop the goat cheese over top.
- Bake for about 10-12 minutes, or until just cooked through. Top with the chives and freshly cracked black pepper. Cut the frittata into slices and serve.
Plating Tip: To make this frittata even more beautiful, pick off some of the fennel fronds before throwing away the fennel stalks. You can use these as a garnish and they’ll add a whimsical touch to the look of the dish.
shop the dish: garden frittata with goat cheese & potatoes