Best Bites: Spring vegetable goat cheese frittata

Hannah Kramer

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

Your brunch just got a huge upgrade. This weekend, relish in a bite of this delicious and fluffy spring frittata. Made with juicy tomatoes, egg and creamy goat cheese, this colorful plate will quickly become a breakfast favorite. It's perfect for Mother's Day, boozy brunches and more!

See the full recipe below!

Ingredients

  • 8 eggs

  • 1/4 tsp garlic powder

  • 1/4 tsp dried oregano

  • 1/4 tsp dried thyme

  • 1/8 tsp black pepper

  • 1/2 tsp salt

  • 1/4 cup fontina cheese

  • 1 tbsp fresh basil

  • 1/2 cup cherry tomatoes, sliced

  • 1/2 lb asparagus spears

  • Olive oil

  • 1 small onion, sliced

  • 1 zucchini, sliced

  • 4 oz goat cheese

Directions

  1. Whisk eggs, garlic powder, dried oregano.

  2. Add thyme, pepper and salt.

  3. Add in fontina cheese, basil and tomatoes.

  4. Mix, mix, mix!

  5. Chop asparagus into 1 inch pieces.

  6. In a pan, heat oil.

  7. Add asparagus, onion and zuccini.

  8. Sprinkle with salt and pepper.

  9. Sautè for 5 minutes.

  10. Add egg mixture.

  11. Top with goat cheese.

  12. Bake at 435 degrees for 12-15 minutes.

  13. Garnish with basil.

  14. Slice and serve.

More Best Bites episodes:
Best Bites: One-pot lasagna soup
Best Bites: Overnight breakfast bake
Best Bites: Pepperoni pizza pockets

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