Breakfasts

Spring Vegetable & Goat Cheese Frittata

I’ve been back on my low carb lifestyle since January and it’s going great so far! I love that I don’t feel like I’m depriving myself and can eat real food like this Spring Vegetable & Goat Cheese Frittata. So good!

Spring Vegetable & Goat Cheese Frittata - Load up fresh zucchini, asparagus, tomatoes, onions and herbs along with two kinds of cheese. Serve with a garden salad or eat on its own.

Frittatas are one of my favourite low carb meals to make. They are so versatile and taste delicious with just about anything. They are also good for using up your veggies and meat leftovers.

Spring Vegetable & Goat Cheese Frittata - Load up fresh zucchini, asparagus, tomatoes, onions and herbs along with two kinds of cheese. Serve with a garden salad or eat on its own.

Load up fresh zucchini, asparagus, tomatoes, onions and herbs along with two kinds of cheese. Serve with a garden salad or eat on its own. I find frittatas satisfy my hunger.

Spring Vegetable & Goat Cheese Frittata - Load up fresh zucchini, asparagus, tomatoes, onions and herbs along with two kinds of cheese. Serve with a garden salad or eat on its own.

Yield: 6

Spring Vegetable & Goat Cheese Frittata

This Spring Vegetable & Goat Cheese Frittata is packed full of fresh garden veggies and melted cheese.

Ingredients:

  • 1 tsp olive oil
  • 1 medium zucchini, cut in half and chopped
  • 1/2 lb. asparagus spears, chopped in 1 inch pieces
  • 1 small onion, sliced thinly
  • 8 eggs
  • 1/2 cup cherry or grape tomatoes, halved
  • 1/4 cup Fontina cheese (or any mild cheese), grated
  • 1 tbps chopped fresh basil (about 8 large leaves)
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 4 oz goat cheese log, very cold (put in freezer while preparing everything)

Directions:

  1. Preheat oven to 435 F.
  2. In a large bowl, add eggs and beat well. Add cheese, tomatoes, basil, salt, pepper, garlic powder, oregano, and thyme; whisk well to combine; set aside.
  3. In a medium ovenproof* skillet sprayed with non stick spray, add onions, zucchini, and asparagus pieces; saute over medium high heat for about 5 minutes or until onions are translucent and zucchini is browned.
  4. Pour egg mixture into skillet, and stir once or twice to combine with vegetables. Cook for 2 minutes over medium heat, without stirring.
  5. Cut goat cheese into 1/2 inch slices and place on top of the frittata. Transfer skillet to the oven. Cook for 12-15 minutes or until eggs are set.
  6. Slice and serve immediately.
  7. *If your skillet has a plastic or rubber handle, cover it in aluminum foil completely. Most skillets can safely go into the oven this way. Be careful when removing any skillet from the oven, the handle is HOT.

Spring Vegetable & Goat Cheese Frittata - Load up fresh zucchini, asparagus, tomatoes, onions and herbs along with two kinds of cheese. Serve with a garden salad or eat on its own.

Each bite is packed full of goodness! This is a wonderful meatless meal and it won’t take you forever to whip up for your family.

Spring Vegetable & Goat Cheese Frittata - Load up fresh zucchini, asparagus, tomatoes, onions and herbs along with two kinds of cheese. Serve with a garden salad or eat on its own.

Craving more frittata recipes? Check out my Sausage and Red Pepper Frittata, Bacon and Gouda Frittata, Broccoli Frittata, Turkey Bacon Frittata, Carmelized Onion, Red Pepper and Zucchini Frittata and Pancetta and Onion Frittata.

How often do you make frittata?

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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