Spring Veggie Frittata

Need a simple brunch recipe? I’ve got ya covered! This frittata is quick, fresh, healthy and oh so springy with these vibrant green veggies.

 I love the seasonal mix of asparagus, peas and the unexpected twist of fennel but you can get creative with whichever veggies you’d like! 

SPRING VEGGIE FRITTATA

3 tablespoons olive oil

1 small onion, finely chopped

1 clove garlic, minced

1 bunch asparagus, tough ends cut off then chopped

1 small fennel bulb, chopped

1 cup peas

Salt & pepper 

8 eggs

1/2 cup sour cream

1 cup goat cheese crumbles

Preheat oven to 375 degrees.

In a cast iron skillet or oven safe frying pan, heat olive oil on med high heat. Sautee onions until tender and translucent, add garlic and cook another minute. Add asparagus, fennel and peas, season with salt & pepper and cook about 10 minutes or until all the vegetables are tender.

Meanwhile, in a small bowl,, beat eggs, sour cream., 1/2 cup goat cheese crumbles, salt and pepper.

Pour egg mixture into skillet and allow eggs to set up for about 5 minutes. Top with remaining 1/2 cup goat cheese. Transfer the skillet to the oven and cook another 10 minutes or until eggs are totally cooked through.