Garden Frittata with Goat Cheese & Potatoes

Why You’ll Love This Recipe

This garden frittata is a celebration of spring’s finest produce, combining the earthy flavor of fennel, the sweetness of peas, and the savory richness of goat cheese. The crispy fingerling potatoes provide a satisfying texture contrast to the creamy eggs, making each bite a delightful experience. It’s an easy-to-make, one-pan dish that requires minimal cleanup, making it ideal for busy weeknights or leisurely weekend brunches. Plus, it’s highly customizable—add any seasonal veggies you have on hand to make it your own!

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F. Heat an 8” cast-iron skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, add the sliced potatoes and a good pinch of salt. Cook the potatoes in an even layer until golden, crisp, and tender, stirring occasionally, about 6 minutes.

2. Meanwhile, bring a small saucepan of water to a boil. Add the peas and blanch them for 2 minutes. Drain the peas into a bowl of ice water to cool. Drain again and set aside.

3. Once the potatoes are golden, transfer them to a plate and add a little more olive oil to the skillet. Add the sliced fennel and sauté until caramelized, about 3 minutes. Stir in the scallions and cook for another minute. Stir in the spinach, season with salt, and cover the skillet. Let the spinach wilt for about 30 seconds.

4. Add the peas and potatoes back to the skillet and stir well.

5. In a large mixing bowl, whisk the eggs with the milk and a teaspoon of salt until well incorporated. Pour the egg mixture into the skillet. Let it set for 1 minute over low heat. Dollop the goat cheese over the top.

6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are just set. Top with chives and freshly cracked black pepper.

7. Slice and serve the frittata warm.

Servings and Timing

• Servings: 4

• Total time: 35 minutes (10-12 minutes baking time)

• Active prep/cook time: 20 minutes

Variations

• Add extra veggies: Swap the spinach for kale or arugula, or add mushrooms, bell peppers, or zucchini for more variety.

• Swap the goat cheese: If you’re not a fan of goat cheese, try feta, cheddar, or even mozzarella for a different flavor profile.

• Make it vegetarian: This frittata is naturally vegetarian, but you can also add some grilled chicken for an extra protein boost.

• Use different potatoes: If you don’t have fingerling potatoes, you can use Yukon Gold or any small waxy potatoes.

Storage/Reheating

• Storage: Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place slices of the frittata in a microwave-safe dish and heat for about 30-45 seconds. Alternatively, you can reheat it in the oven at 350°F for about 5-7 minutes until warmed through.

FAQs

1. Can I make this frittata ahead of time?

Yes, you can make the frittata in advance and store it in the fridge for up to 3 days. Reheat before serving.

2. Can I use frozen potatoes instead of fresh?

Fresh potatoes are ideal for this recipe, but you can use frozen potatoes if needed. Just make sure to cook them until crispy.

3. Can I use a different type of cheese?

Yes, feel free to swap goat cheese for feta, cheddar, or mozzarella, depending on your preference.

4. Can I cook this in a different pan if I don’t have a cast-iron skillet?

Yes, you can use any oven-safe skillet or even a baking dish. Just make sure it can go from stovetop to oven.

5. How do I know when the frittata is done?

The frittata is done when the edges are set, and the center is slightly firm but still slightly wobbly. It will continue to cook once removed from the oven.

6. Can I add meat to the frittata?

Yes, you can add cooked sausage or chicken for extra protein and flavor.

7. What is the best way to serve a frittata?

Frittatas can be served warm or at room temperature. Pair them with a fresh salad, some crusty bread, or roasted veggies for a complete meal.

8. Can I freeze the leftovers?

While you can freeze leftovers, the texture of the frittata may change once thawed. It’s best enjoyed fresh.

9. Can I use a different type of milk?

Yes, you can use any milk you prefer—almond milk, oat milk, or skim milk are all good alternatives to whole milk.

10. How do I prevent the frittata from becoming too dry?

Be sure not to overbake the frittata. It should be set but still moist in the center. If you overbake it, it can become dry.

Conclusion

This Garden Frittata with Goat Cheese & Potatoes is the perfect dish to celebrate the season’s fresh vegetables. With its crispy potatoes, creamy eggs, and flavorful goat cheese, it’s a delicious and satisfying meal that will please any crowd. Whether you’re serving it for brunch, lunch, or dinner, this easy-to-make frittata is sure to become a favorite in your recipe rotation!