Spring Onion, Pea, and Chive Frittata with Goat Cheese

Spring Onion, Pea, and Chive Frittata with Goat Cheese (c)2012

Frittata, the rustic Italian omelet, is a dish I make again and again during springtime. It’s a simple, forgiving technique- much like a crustless quiche- open to endless variations. The method is to lightly sauté  filling ingredients in a high-sided skillet, then pour over beaten eggs (with cream or milk) and cook for a moment on the stovetop until almost set, transferring the skillet to the oven broiler for a minute or two until puffed and golden on top. A frittata is easygoing, just like a sunny spring day, and can be served warm or at room temperature. It’s even good reheated the next morning for breakfast, after the flavors have had a chance to mingle overnight in the fridge. This laid back dish travels well and loves to go on picnics or garden parties. Frittata is a celebration of the spring garden, and it’s fun to modify the basic recipe based on what is ready for harvest. This week I’m enjoying a recipe for Spring Onion, Pea, and Chive Frittata with Goat Cheese that’s an ode to the flavors of spring: fresh herbs, sweet succulent peas, and tangy goat cheese.

I believe a frittata should be light and fresh, and the formula of fresh herbs+spring vegetables+cheese is a winning combo that makes it easy to cook this dish intuitively, without a recipe. Asparagus, mint, and goat cheese would be a delicious variation, or maybe spinach, green garlic, and goat cheese. Other spring vegetables well-suited to frittatas are leeks, any green leafy vegetable, mushrooms, tarragon, thyme, and basil. Grated Parmesan or Pecorino cheese may also be added for variety. Fresh eggs make a huge difference in the flavor of a frittata, saving the dish from blandness and lending a rich, savory character. Many recipes call for a dozen eggs, but since I’m only cooking for my husband and myself, I use 8 eggs.  It’s important to cook the frittata until just set. An overcooked frittata will be dry and rubbery.

A frittata can be prepared in just a few minutes, which makes this dish great for entertaining and a welcome addition to brunch. My favorite way to serve frittata is for lunch with a salad of spicy spring arugula and radishes dressed simply in lemon and olive oil. The Italian frittata embodies rustic elegance, and celebrates spring in all her restrained glory.

Spring Onion, Pea, and Chive Frittata with Goat Cheese (c)2012 LaDomestique.com

Spring Onion, Pea, and Chive Frittata with Goat Cheese

serves 4

Ingredients for Spring Onion, Pea, and Chive Frittata with Goat Cheese (c)2012 LaDomestique.com

Ingredients
  • 8 eggs
  • 1/4 cup whole milk
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter
  • 6 spring onions, thinly sliced
  • 1/2 cup fresh or frozen peas (if using frozen, thaw them in cool water)
  • 2 ounces soft goat cheese, crumbled

Pre-heat the oven to 400 degrees Fahrenheit. Whisk together eggs and milk in a bowl, then add chives and 1/2 teaspoon salt, and set the bowl aside. Melt the butter in a skillet (about 10 inches is a good size) or cast iron pan over medium heat. Add spring onion slices and sauté for a minute to soften. Add the peas to the skillet and cook for a minute before pouring over the egg mixture. Cook the frittata in the skillet, using a spatula to push the eggs from the outer edge of the pan towards the center. Once the frittata is mostly set at the bottom but still wet on top, sprinkle over the goat cheese and move the skillet from the stovetop to the oven. Turn on the broiler and cook the frittata for about two minutes, until puffed and golden brown on top. The frittata should be just set, and not overcooked. Remove the skillet from the oven and serve the frittata warm with a salad of fresh spring greens.

Do you have a favorite frittata recipe? Share it in the comments section. Click Here.

16 Comments

  1. Your frittata is gorgeous! This combination of spring ingredients sounds perfect and I love the dollops of goat cheese.

    Reply
    • Thanks, Nicole! I’ve been cooking a frittata every week for the past month and I’m still not tired of it. :)

      Reply
  2. Gorgeous, Jess – both the dish itself and the photos. So simple but so elegant and satisfying!

    Reply
    • Thank you, Kathryn!

      Reply
  3. We have been trying so hard to improve our diets. We eat healthy but just knew we could take it a step further. After vacation we decided to take out sugar for awhile and let the greens replace them. P. has been making frittatas for us on Sundays instead of his usual waffles. I’m going to show him your recipe for some ideas. Thanks Jess!

    Reply
    • Sometimes we get a little out of control with the carbohydrates and a frittata is perfect for breaking that cycle. Thanks for your comment, Sarah!

      Reply
  4. This is the absolute picture of spring. Love the way that goat curd contrasts with lightly cooked egg. Divine.

    Reply
    • Thanks, Tori! I bet you’ve got a fantastic frittata recipe in the eat-tori archives. Have a lovely weekend.

      Reply
  5. I haven’t had a frittata in ages and this one looks so delicious for springtime! Looks gorgeous!!

    Reply
    • Thank you!

      Reply
  6. Oh, this looks delicious. I haven’t made too many frittatas, and I don’t know why, because they are so easy! I will have to try your version soon.

    Reply
    • Thanks for stopping by and saying hi, Sarah!

      Reply
  7. Looks delicious! Your photos are beautiful!

    Reply
    • Thank you, Lauren. The fresh spring veg with goat cheese is my favorite flavor combo in a frittata.

      Reply
  8. Made my first frittata last night. It was o.k., but yours is so much more beautiful. Going to make it for cousins this weekend. I think mine needed more herbs, less cooking, and I think I will put the cheese on at the end so it doesn’t get too cooked. Trying again!

    Reply
    • Sarah,
      With a little practice, I’m sure you’ll get it right. The idea is that the frittata is almost cooked before it goes into the oven, where it should sit under the broiler just long enough to puff up and turn golden on top. Overcooked eggs are no bueno. Good luck!

      Reply

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