Description
A versatile and vibrant garden frittata featuring crispy fingerling potatoes, fresh spring vegetables like peas, fennel, scallion, and spinach, all baked with creamy goat cheese and topped with fresh chives. Perfect for a light and satisfying weekend breakfast that makes great use of seasonal produce and is easily adaptable to your available ingredients.
Ingredients
Scale
Vegetables
- 6 oz fingerling potatoes, sliced ⅛ inch thick
- 4 oz peas, fresh or frozen
- ½ fennel bulb, cored and thinly sliced
- 1 scallion, thinly sliced
- 2 oz spinach
Egg Mixture
- 6 eggs
- ¼ cup whole milk
- kosher salt, to taste (about 1 tsp total)
- freshly cracked black pepper, to taste
Other
- olive oil, enough to coat skillet and for sautéing
- 2 oz goat cheese, crumbled
- 2 tsp minced fresh chives
Instructions
- Preheat and prepare skillet: Preheat the oven to 375°F (190°C). Heat an 8-inch cast-iron skillet over medium heat and add enough olive oil to coat the bottom evenly.
- Cook fingerling potatoes: Add the sliced potatoes and a pinch of kosher salt to the hot skillet. Cook in an even layer, stirring occasionally to brown all sides, until the potatoes are golden, crisp, and tender, about 6 minutes. Remove the potatoes from the skillet and set aside on a plate.
- Blanch peas: Meanwhile, bring a small saucepan of water to a boil. Add the peas and blanch for 2 minutes. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.
- Sauté fennel and scallions: Add a little more olive oil to the skillet, then add the sliced fennel. Cook until caramelized, about a few minutes. Stir in the scallion and sauté for an additional minute.
- Wilt spinach: Add the spinach to the skillet, season with salt, and cover with a lid for about 30 seconds until wilted.
- Reintroduce potatoes and peas: Return the cooked potatoes and blanched peas to the skillet and stir to combine with the sautéed vegetables.
- Prepare egg mixture: In a large bowl, whisk together the eggs, whole milk, and about 1 teaspoon kosher salt until fully incorporated.
- Combine and cook: Pour the egg mixture evenly over the vegetable and potato mixture in the skillet. Allow the eggs to set for about one minute over low heat on the stove.
- Add goat cheese and bake: Dollop the crumbled goat cheese evenly over the top of the setting eggs. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is just cooked through and golden on top.
- Finish and serve: Remove from the oven, sprinkle with minced chives and freshly cracked black pepper. Slice into wedges and serve warm.
Notes
- Plating Tip: Save some fennel fronds before discarding stalks to use as a whimsical garnish for added visual appeal.
- Vegetable Substitutions: Feel free to substitute any spring vegetables you have on hand, such as sweet potatoes for fingerlings or kale instead of spinach.
- This dish keeps well stored in the refrigerator for up to 2 days and can be gently reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Garden frittata, goat cheese frittata, spring vegetables, fingerling potatoes, baked eggs, breakfast recipe, vegetarian brunch
