Delicious Garden Frittata with Goat Cheese & Potatoes Bliss

This Garden Frittata with Goat Cheese & Potatoes is a versatile, protein-rich dish perfect for brunch or breakfast.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 slices

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

6 large Eggs fresh for fluffiness
¼ cup Milk for creaminess
1 tablespoon Olive Oil extra virgin for best taste

For the Vegetables

2 cups Fingerling Potatoes thinly sliced
1 cup Fresh Peas can substitute with frozen
1 cup Fennel thinly sliced
½ cup Scallions sliced
2 cups Spinach fresh is best

For the Topping

4 ounces Goat Cheese crumbled
2 tablespoons Chives for garnish

Equipment

Cast iron skillet
mixing bowl
Pot

Method

Step-by-Step Instructions

Preheat the oven to 375°F (190°C).
Heat olive oil in a skillet, add potatoes, and sauté for about 6 minutes until golden brown.
Bring a pot of water to a boil, blanch peas for 2 minutes, then transfer to an ice bath.
Add fennel to the skillet and sauté for about 4-5 minutes until tender.
Add scallions and spinach, cover for 30 seconds to wilt the spinach.
Fold in the sautéed potatoes and blanched peas.
Whisk eggs and milk in a bowl until frothy, then pour over vegetables in the skillet.
Sprinkle goat cheese on top and bake for 10-12 minutes until just set.
Allow to cool for a few minutes, garnish with chives, slice, and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 210mgSodium: 400mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Customize with your favorite seasonal veggies or herbs for a unique twist each time.

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