Easy Spring Veggie Sheet Pan Frittata with Goat Cheese
A quick and easy sheet pan frittata featuring fresh spring vegetables and creamy goat cheese, perfect for a fuss-free brunch or light meal.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 8 large eggs, room temperature
- ½ cup (120 ml) whole or 2% milk (or almond milk for dairy-free)
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- ½ cup peas, fresh or frozen
- 4 medium radishes, thinly sliced
- ½ cup red bell pepper, diced
- 4 ounces (115 g) goat cheese, crumbled
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh herbs (chopped chives or parsley)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line your sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking.
- Toss asparagus, peas, radishes, and red bell pepper with 1 tablespoon olive oil, minced garlic, salt, and pepper. Spread evenly on the sheet pan and roast for 8-10 minutes until veggies start to soften but still have a bit of bite.
- While veggies roast, whisk the eggs with ½ cup milk, a pinch of salt, and pepper until combined and slightly frothy.
- Remove the sheet pan from oven and spread the roasted veggies evenly.
- Pour the egg mixture gently over the veggies, ensuring even distribution.
- Sprinkle crumbled goat cheese evenly over the egg and veggie mixture, then scatter chopped fresh herbs on top.
- Return to oven and bake for 15-18 minutes, or until eggs are set and edges turn golden. A toothpick inserted in the center should come out clean.
- Let the frittata rest for 5 minutes after baking to finish setting. Slice into squares or wedges and serve warm.
Notes
Use room temperature eggs for better whisking and even cooking. Roast veggies first to prevent watery frittata and intensify flavor. Watch oven closely after 12 minutes to avoid overbaking; tent with foil if top browns too quickly. Let rest before slicing for easier serving. Veggies can be swapped seasonally. For dairy-free, omit goat cheese and use plant-based milk.
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 235
- Sugar: 4
- Sodium: 220
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 9
- Fiber: 2.5
- Protein: 16
Keywords: frittata, sheet pan, spring vegetables, goat cheese, brunch, easy recipe, healthy, gluten-free