Go Back
Garden Frittata with Goat Cheese & Potatoes Recipe
Ash Tyrrell

Garden Frittata with Goat Cheese & Potatoes Recipe

I recently tried making this garden frittata, and wow, it completely brightened up my morning! There’s something about the combination of tender potatoes, fresh spring veggies, and creamy goat cheese that makes me feel like I’m indulging without any guilt.
Print Recipe Pin Recipe
Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – for sautéing vegetables and adding flavor.
  • 1 teaspoon kosher salt – enhances the natural flavors.
  • 6 oz fingerling potatoes sliced ⅛” – thin slices cook evenly and get beautifully golden.
  • 4 oz fresh or frozen peas – fresh peas are sweeter; frozen works if fresh aren’t available.
  • ½ fennel bulb cored and thinly sliced – adds a subtle licorice-like crunch.
  • 1 scallion thinly sliced – mild onion flavor that complements the eggs.
  • 2 oz spinach – fresh over frozen for better texture and color.
  • 6 large eggs – the main binding ingredient for a fluffy frittata.
  • ¼ cup whole milk – makes the eggs creamy.
  • 2 oz goat cheese crumbled – creamy tanginess that melts perfectly.
  • 2 tsp minced chives – fresh garnish for an herbal kick.
  • Freshly cracked black pepper – to taste adds depth.

Method
 

  1. I start by heating olive oil in a cast-iron skillet over medium heat. Once hot, I add the thinly sliced potatoes with a pinch of salt. Cooking them evenly until golden and tender takes about 6 minutes, and this step ensures every bite has a crispy texture.
  2. Next, I sauté the fennel until it starts caramelizing, then add the scallions and spinach. Covering the pan for a few seconds lets the spinach wilt perfectly without overcooking. Each layer of vegetables brings depth and color to the frittata.
  3. While the veggies cook, I bring a small saucepan of water to a boil and blanch the peas for 2 minutes. Cooling them in ice water keeps their vibrant green color and sweet flavor intact. This step is small but makes a huge difference in presentation and taste.
  4. After all vegetables are ready, I return the golden potatoes and peas to the skillet. I whisk eggs with milk and a teaspoon of salt until smooth, then pour the mixture over the veggies. Letting it sit on low heat for a minute helps the edges start setting before going into the oven.
  5. I crumble goat cheese evenly over the top, then transfer the skillet to a preheated 375°F oven. Baking for 10-12 minutes ensures the eggs are just set and the top is slightly golden. Once done, I sprinkle minced chives and freshly cracked pepper for a finishing touch

Notes

  • I always slice potatoes thinly so they cook evenly and get crispy.
  • Using fresh herbs and cheese makes the flavors pop more than pre-shredded options.
  • I avoid overcrowding the pan when sautéing, letting each vegetable caramelize properly.
  • Dolloping cheese right before baking prevents it from melting into the eggs too much.