Your new go to brunch recipe
Before quarantine, I loved going to brunch. Weekend brunch was my favorite activity and while I do miss going out with friends, catching up bloody mary’s, I really perfected the at-home brunch game over the past year. My favorite recipe to make now is a frittata, specifically this spring vegetable frittata with goat cheese.
I don’t like letting food go to waste so making a frittata is the perfect way to use up all those leftover veggies you have at the end of the week before you go grocery shopping again. I got really creative with some of mine and I have found that you really can’t go wrong with any vegetable and cheese combo, they are all delicious.
What you need to make a spring vegetable frittata
You really don’t need much to make a frittata. I personally like them more than a quiche because you don’t have to worry about getting the crust perfect or burning and I personally like my carbs on the side, in the form of extra crispy potatoes. All you need for this frittata is:
- Eggs – I sometimes get lucky and get fresh eggs from friends (Michael, Adrian/Nate, if you are reading this, thank you) but if I don’t have access to my friends chicken eggs, I always buy Vital Farm eggs. They are on the pricier side but they make a difference.
- Plain Greek Yogurt – You can use any fat content, I usually use fat free because that’s what I have in my fridge but I have used full fat and it turned out just as great. I personally like using greek yogurt over milk to make my frittata extra fluffy and creamy.
- Spring Vegetables – I used leeks, asparagus, and brussels sprouts
- Goat cheese – a creamy goat cheese is perfect for this. You could substitute any cheese though, feta or gouda would be great substitutions.
- Herbs – Not only does it make the frittata look prettier, they give extra flavor to this dish
How to make the frittata
Frittatas are so easy to make. The hardest part is sautéing your vegetables but once that is done, all you have to do is whisk together some eggs, place in the oven and wait! Step by Step:
- Chop all your veggies and sauté over low heat. I like my veggies to be caramelized so I do them low and slow.
- Preheat oven to 400
- Meanwhile, whisk together 6 eggs and 1/2 cup of greek yogurt until throughly mixed. Add some salt and pepper to your liking.
- Grease a pie pan and add sautéd veggies. Pour the egg mixture over and lightly mix it together. Add in goat cheese and lightly mix
- Place in oven and bake for 15-20 minutes until eggs are set
- Garnish with fresh herbs, I used chives and parsley
- Enjoy!
Need more egg recipes? Try my veggie and cheese omellete
Please let me know how this recipe turns out for you in the comments! I would love to hear any different veggie or cheese combinations you used.
Spring Vegetable Frittata with Goat Cheese
Ingredients
- 6 Eggs
- 1/2 cup Plain Greek yogurt
- 2 Leeks trimmed and sliced thinly
- 1 bunch Asparagus trimmed and chopped
- 1/2 cup Brussels sprouts shaved thin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 oz Goat Cheese
- chives and parsley to garnish
Instructions
- Chop all your veggies and sauté over low heat. I like my veggies to be caramelized, so I do them low and slow.
- Preheat oven to 400
- Meanwhile, whisk together 6 eggs and 1/2 cup of greek yogurt until throughly mixed. Add some salt and pepper to your liking.
- Grease a pie pan and add sauted veggies. Pour the egg mixture over and lightly mix it together. Add in goat cheese and lightly mix
- Place in oven and bake for 15-20 minutes until eggs are set
- Garnish with fresh herbs, I used chives and parsley
- Enjoy!
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