Ingredients
Olive oil, as needed
Kosher salt, to taste
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, to taste
Instructions
- Preheat oven to 375°F. Heat an 8” cast-iron skillet over medium heat with olive oil.
- Add sliced potatoes with a pinch of salt and cook until golden, crisp, and tender, about 6 minutes. Transfer to a plate.
- Blanch peas in boiling water for 2 minutes, transfer to ice water, drain, and set aside.
- Add more oil to skillet and sauté fennel until caramelized, about 3 minutes. Stir in scallions and cook 1 minute more.
- Add spinach, season with salt, cover, and let wilt for 30 seconds.
- Return potatoes and peas to skillet, stirring to combine.
- In a bowl, whisk eggs with milk and 1 tsp salt. Pour into skillet, let set 1 minute on low heat.
- Dollop goat cheese over the top.
- Transfer skillet to oven and bake 10-12 minutes, until eggs are just set.
- Top with chives and freshly cracked black pepper. Slice and serve warm.
Notes
- Swap spinach for kale, arugula, mushrooms, or zucchini for variety.
- Use different cheeses like feta, cheddar, or mozzarella instead of goat cheese.
- Can be served warm or at room temperature with salad or bread.
- Store leftovers in the fridge for up to 3 days; reheat in microwave or oven.
- Do not overbake to avoid a dry texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Stovetop & Oven
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 frittata
- Calories: 220
- Sugar: 3g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 190mg
