Dinner

Garden Frittata with Goat Cheese & Potatoes Recipe

Byanna orden January 12, 2026January 12, 2026

Introduction

This garden frittata with goat cheese and potatoes is a vibrant and versatile dish perfect for spring mornings. Loaded with fresh vegetables like fingerling potatoes, peas, fennel, scallions, and spinach, it’s creamy, savory, and baked to golden perfection. Whether for breakfast or a light meal, this frittata is a simple way to celebrate seasonal produce.

A golden yellow frittata in a black cast iron skillet sits on a white marbled textured surface. The frittata has visible layers of cooked eggs with scattered browned mushrooms and green spinach leaves mixed throughout. White dollops of creamy cheese are spread evenly on top. Bright green chopped chives and pea shoots with tiny purple edible flowers are sprinkled all over, adding fresh color. The edges of the frittata are lightly browned and slightly crisp. A beige cloth with rough fringes is partially visible under the skillet's handle, and a small wooden bowl of ground pepper is nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Olive oil
Kosher salt
6 oz fingerling potatoes, sliced ⅛”
4 oz peas, fresh or frozen
½ fennel bulb, cored and 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

Instructions

Step 1: Preheat the oven to 375°F. Heat an 8” cast-iron skillet over medium heat and add enough olive oil to coat the bottom. Once hot, add the sliced potatoes with a pinch of kosher salt. Cook in an even layer, stirring occasionally, until golden, crisp, and tender, about 6 minutes.
Step 2: While the potatoes cook, bring a small saucepan of water to a boil. Add the peas and blanch for 2 minutes. Drain into a bowl of ice water to cool, then drain again and set aside.
Step 3: Transfer the cooked potatoes to a plate. Add a little more olive oil to the skillet, then sauté the sliced fennel until caramelized, about a few minutes. Stir in the scallions and cook for another minute, then add the spinach. Season with salt, cover with a lid, and let the spinach wilt for about 30 seconds.
Step 4: Return the peas and potatoes to the skillet and stir well to combine. In a large bowl, whisk the eggs, whole milk, and a teaspoon of salt until fully blended. Pour the egg mixture evenly into the skillet and let it set on the stove over low heat for 1 minute. Dollop the crumbled goat cheese on top.
Step 5: Place the skillet in the oven and bake the frittata for 10-12 minutes, or until just cooked through and golden. Remove from the oven, sprinkle with minced chives and freshly cracked black pepper. Slice and serve warm.

Tips & Variations

Use any spring vegetables you have on hand—sweet potatoes, kale, or red onion make great substitutes.
For a more colorful presentation, garnish with fennel fronds or edible flowers like chive blossoms.
If you don’t have a cast-iron skillet, use an oven-safe nonstick or stainless steel pan.

Storage

Store leftover frittata covered in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to avoid drying out the eggs. This dish is best enjoyed fresh but also serves well cold or at room temperature.

How to Serve

A cooked frittata in a black cast-iron skillet with a base layer of light yellow cooked eggs mixed with green spinach leaves and slices of brown mushrooms scattered evenly throughout. On top, there are small dollops of white creamy cheese and garnished fresh green chives, pea shoots, and some tiny purple flower petals, creating a fresh and colorful look. The skillet handle extends to the right side, sitting on a white marbled textured surface with a small wooden bowl of black pepper on the upper left and a pale pink cloth with frayed edges at the bottom. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata dairy-free?

Yes, simply omit the goat cheese or replace it with a dairy-free cheese alternative. The frittata will still be flavorful and satisfying.

Can I prepare the frittata ahead of time?

You can prepare the vegetable mixture and egg base ahead, but it’s best to bake the frittata just before serving to maintain its fluffy texture and fresh flavors.