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This Spring Vegetable Frittata is the perfect light and satisfying dish for breakfast, brunch, or even dinner. Packed with fresh asparagus, spinach, and snow peas, then topped with creamy goat cheese, it’s a delicious way to enjoy seasonal produce.
I test all my recipes in my own kitchen, and through trial and error, I’ve found that cottage cheese is the secret to a fluffy, creamy frittata. Unlike a Quiche Lorraine that is made with heavy cream, the cottage cheese in this frittata adds richness without making the eggs heavy and keeps the texture just right.
Why This Frittata Recipe Stands Out
This frittata isn’t just easy to make. It’s loaded with fresh flavors and simple techniques that make all the difference.
- Fluffy and creamy – Beating the eggs with cottage cheese creates a light, airy texture. I use cottage cheese in all of my frittata recipes including my Mini Salmon Asparagus Frittatas and my Sweet Potato and Bacon Frittata.
- Vibrant spring veggies – Blanching the vegetables keeps them crisp, bright, and full of flavor. I always blanch my asparagus when I make my Asparagus Mushroom Fettuccine Alfredo and my Garlic Sauteed Asparagus.
- Quick and versatile – Ready in under 30 minutes and great for any meal of the day.
- Pairs perfectly with goat cheese – The tangy, creamy cheese balances the fresh greens beautifully.
How to Make a Perfect Frittata
Always refer to the recipe card below, but here’s a quick overview of the process.
1. Prep the Eggs
- Beat eggs and cottage cheese together for five minutes. This is the key to a light, fluffy frittata.
- Mix in flour and baking powder to help it rise.
2. Blanch the Vegetables
- Quickly cook asparagus, snow peas, and spinach in boiling salted water for one minute.
3. Strain the Vegetables
- Transfer to an ice bath to lock in color and texture, then drain and squeeze out excess water.
4. Cook on Stove
- Heat a cast-iron skillet with butter and pour in the egg mixture.
- Let it cook briefly, then layer in the blanched vegetables, green onions, and goat cheese.
5. Bake in Oven
- Finish baking in the oven until golden brown and set in the center.
Learn From Me: Cooking Tips
✔ Blanching is key – This quick-cook method preserves texture and color, so the veggies don’t turn mushy.
✔ Use a cast-iron skillet – It retains heat evenly and helps develop a beautiful golden crust on the bottom.
✔ Check for doneness – The center should be set, not jiggly, before removing from the oven.
✔ Goat cheese makes it better – Crumble it on top for a tangy, creamy contrast to the eggs and veggies.
Serving & Storage
- Best served fresh – Enjoy it warm, right out of the oven.
- Refrigerate leftovers – Store in an airtight container for up to 3 days.
- Reheat gently – Warm slices in a low oven or on the stovetop to keep the texture soft.
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Equipment
Ingredients
- 8 eggs
- 1 cup cottage cheese
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 cup fresh snow peas removed from shell
- 1 1/2 cup fresh asparagus chopped into bite sized pieces, lower woody portions discarded
- 2 cups fresh spinach
- 2 tablespoons butter
- 4 green onions sliced thin
- 4 ounces goat cheese I used chive flavor
- salt and pepper as desired
Instructions
- Using stand mixer with whisk attached, beat 8 eggs and 1 cup cottage cheese on medium speed for five minutes. Then add 1/4 cup all purpose flour and 1 teaspoon baking powder and mix until combined.
- While eggs and cottage cheese are mixing, blanch the 1/2 cup fresh snow peas, 1 1/2 cup fresh asparagus, and 2 cups fresh spinach in boiling salted water for one minute, then immediately strain and transfer to and ice water bath to stop the cooking process. Once cooled, strain and squeeze out water from veggies.
- Preheat oven to 450 degrees F.
- Heat a 10 inch cast iron skillet over high heat. When hot, melt 2 tablespoons butter in pan. Once butter is melted, reduce heat to medium and add egg mixture. Allow to cook for 1-2 minutes, then add your blanched vegetables. Then top with sliced 4 green onions, and finally with crumbled 4 ounces goat cheese. Once egg mixture has cooked on stove for 5-6 minutes, transfer to preheated oven and cook until golden brown and mixture no longer jiggles, about 8-12 minutes. Remove from oven and serve hot. Season with salt and pepper, to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I use cottage cheese in all of my frittata recipes. You can’t taste it at all and it adds protein and makes it nice and fluffy. Spring veggies plus goat cheese is such a good combo!