Spring Vegetable Frittata with Goat Cheese & Lemony Arugula
/private_media/recipes_images/2023/04/15/00/1681518770.911224_file.webp?X-Amz-Algorithm=AWS4-HMAC-SHA256&X-Amz-Credential=ASIAVLLBXKY7KKLCQV6T%2F20250528%2Fus-east-1%2Fs3%2Faws4_request&X-Amz-Date=20250528T034032Z&X-Amz-Expires=3600&X-Amz-SignedHeaders=host&X-Amz-Security-Token=IQoJb3JpZ2luX2VjEKD%2F%2F%2F%2F%2F%2F%2F%2F%2F%2FwEaCXVzLXdlc3QtMSJHMEUCIQCMm8jc5%2FgbUPUx98%2FftnYcjz7zRJo47wSzhtPFIDpduwIgCVfjaI7ng603vRr2fYS1vL7zH4uDO2aGpxTjte4c%2BE4q6wMIaRADGgwzNjc5NjE1Mjc4NzAiDGm8rh%2BfvrqFeJv3uSrIA7ZOLqG9bZ9ENpcQKhVT%2B6x5fd48ueWzxxcKFmYbSEPM2NEgYcnlw8XBzX0%2FoXhwLtEdXs6xnKCPAb%2FWPm3wiRRNzgSrY0FedhbNJrE9POGC0y2UvcAoBHCU%2BqX%2Fsv8EjrpiwKzmdIaALl9K0PBKW7RnI5VHg3NqCKtFboXOHix2nJ1Qs8Gqgebs3M58BJ1SJJUEHjrrhBxWbWFExzsm4LTAhoC3eFya9TifYKAhoO7Ire%2B38%2F6VGeV1rYmynzHdMBC%2BJVA8cygBzYBEGx8zsUblRpYflwVpLeoJCi0VmXI5L8oPIssg6eUg1xlp2mA1%2BZ0rGK2UA1rFGH5nUi5o0BLB8PdmYnj6X7IpVbyef2vwvbEYRyA7vIkSGKbK3Og5Ux8PEwBpDt6SVCkqV7h5LUlngO0mZw0nPBT5igsspzXbGHhtCBMxEb%2FDxAnjxkgxIWVczhZLm75NwhpTwZZORi06UvMy7I1QndpW%2BQBzIPzmekRQzI75yc%2FZJTPpuH8O4AZybUX29TUoTR%2B%2BbjL6fpMlJmS6%2BkzoB1mJHjayrJIq9Gc4F%2F8A%2FoJSzi9a%2Fycr%2Bj2DIsv6EZ7uWwHFYgz1oWwcX4jV3A978TCDpNnBBjqlAVw8AuYB8BrpTwMfbOrcHEizNgJUjt238vPcRHARCml%2FGvnRkdCgEBjLfM%2FAMQs%2B6y8GRPN1oFEbswEaM%2BgDVYDgf6qWRR06UABC7QsXSOc78t0gqAwq1rTi3mallqSsnLYhcarR4Wms0kvy4B4zJQtOQdN33r3899dNI8vhdwn0vDGwFn4U2jLoyyuGOqcd78ehKgCHTQ38PcSKFmgGwF9%2FEp%2B9MA%3D%3D&X-Amz-Signature=fa5b2f7fe9cb24712aa9378bc4e3e0fe22f5cbbadc43518c991e245d90edcf77)
Frittatas are the best way to clean out your fridge of produce you need to use up before it goes bad. They are also so great to make early in the week and have on hand all week long for a quick breakfast, lunch, or even dinner with a salad and glass of white wine. This one takes inspiration from fresh spring produce, mainly asparagus and mixed mushrooms. You'll then add in a bunch of herbs and cheese, and top it off with some lemony arugula once it comes out of the oven.
Slice and store any leftover frittata and it makes for an amazing quick meal, all you have to do is heat it up for 1 minute in the microwave.
One important note, this recipe is written for a 10 inch non-stick pan. Whatever size pan you are using, add 2 eggs to the diameter of the pan and that's how many eggs you need (for a 10in pan, 12 eggs. For an 8 in pan, 10 eggs, etc).
This recipe is Gluten Free and can be made vegan by using a plant-based egg substitute and vegan cheese, or by skipping the cheese.
Serves 1-8 with varying amounts of leftovers.
Special Equipment
Ingredients
Directions
Preheat your oven to 375 F. Meanwhile, dice your half yellow onion, slice your shiitake mushrooms, and trim and dice your bunch of asparagus.
Heat 2 tablespoons of olive oil in a 10-inch non-stick pan over medium heat. Add the 1/2 diced yellow onion, a pinch of red chili flakes, and a pinch of kosher salt. Cook, stirring, until the onion starts to soften, ~2 minutes.
Add the sliced mushrooms and cook, stirring over medium high heat, until the mushrooms start to brown, ~2-3 minutes. Season with 1/4 teaspoon more kosher salt and a few grinds of black pepper.
Add the diced asparagus to the pan with the mushrooms and onion. Add 1/4 teaspoon more kosher salt and a bit more pepper, along with 1 more tablespoon of the olive oil. Cook, stirring, until the asparagus is just cooked through and slightly tender, ~3 more minutes. Turn the heat down to medium low.
Crack 12 eggs into a medium bowl or large liquid measuring cup. Using a whisk or fork, whisk the eggs well. Add 1 teaspoon kosher salt, several generous grinds of black pepper, 2 tablespoons of milk (or cream, or water) and the chopped 1/4 bunch flat leaf Italian parsley leaves and 1 bunch of chopped chives. Using a fork or whisk, mix everything together very well.
Pour the egg mixture over the sautéed vegetables in the non-stick pan. Using your spatula that you've been cooking the vegetables with, gently mix everything together so the vegetables are evenly dispersed throughout the egg mixture. Top with the 4 ounces of goat cheese (if using a log of goat cheese, break it apart with your hands into small pieces and scatter it around the pan).
Keep the pan on the stove over medium heat for 1-2 minutes until the edges just start to set. Carefully transfer the pan to the oven and let it bake at 375F for 15-18 minutes until the frittata is puffed and the eggs are set - you shouldn't see any jiggling when you nudge the pan.
While the frittata is baking, place your 2-3 handfuls of baby arugula in a mixing bowl. Top with a pinch of kosher salt, the remaining 1 tablespoon of olive oil and the juice of 1 lemon. Using your clean hands, gently toss the arugula in the lemon and olive oil. Set aside until ready to eat.
Carefully remove the frittata from the oven. You can remove it from the pan using a spatula by sliding it onto a cutting board, or serve the frittata right out of the pan (just remember the handle and pan will be very hot for a while!!). Top with the dressed arugula and grated parmesan (if using) to serve. Enjoy!
Cut and refrigerate individual portions of the frittata for easy leftovers all week - just pop a slice into the microwave for 45 second - 1 minute when you're ready to eat!