Delicious Garden Frittata with Goat Cheese & Potatoes: Your Weekend Brunch

Garden Frittata with Goat Cheese and Potatoes is a truly delicious, vibrant, and wholesome dish that brings the fresh flavors of the garden right to your table. Imagine a light, fluffy egg base packed with crispy potatoes, tender fennel, and sweet peas, all topped with creamy, tangy goat cheese. Baked to golden perfection in a cast-iron skillet, this frittata is the ultimate weekend brunch or a satisfying, quick dinner.

This recipe celebrates simple, seasonal ingredients and proves that an elegant, nutritious meal can be both easy to prepare and incredibly flavorful. The combination of crispy potatoes and tangy goat cheese creates a sophisticated balance that is utterly delightful. You can visit our New York for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Wholesome & Fresh	Packed with colorful vegetables and fresh herbs.
Fluffy Texture	Light, airy eggs baked with milk for a tender, smooth interior.
Savory & Tangy	Creamy goat cheese and savory potatoes create a sophisticated flavor.
One-Pan Wonder	Starts on the stovetop and finishes in the oven for minimal cleanup.
Versatile	Perfect for brunch, lunch, or a light dinner.

An Overview of Flavors and Textures

The Garden Frittata with Goat Cheese and Potatoes is a delightful blend of earthy, savory, and tangy flavors with satisfying textures.

The fingerling potatoes are the star of the texture, cooked until they are beautifully golden and crispy on the exterior, contrasting beautifully with the tender, fluffy egg base. The fennel softens and caramelizes slightly, adding a unique, subtle sweetness and aromatic depth.

The egg base is wonderfully light and soft, enriched with whole milk. Tangy goat cheese crumbles melt slightly into the hot eggs, adding a sharp, creamy, and salty punch.

A final garnish of fresh arugula and chives adds a peppery bite and bright freshness. This Garden Frittata is a truly delicious blend of crisp, soft, savory, and fresh notes.

The Star of the Show: The Golden Crispy Potatoes

While the fluffy eggs are the foundation, the true defining characteristic and “star” of this Garden Frittata with Goat Cheese and Potatoes are the golden, crispy potatoes. Unlike many frittata recipes that use pre-cooked or boiled potatoes, this recipe sears the thinly sliced fingerling potatoes in the skillet first. This crucial step creates a wonderfully crisp, golden crust on the bottom of the frittata, providing a substantial, savory texture that contrasts perfectly with the light, creamy egg topping and the soft vegetables. The potatoes not only anchor the dish but also infuse it with a rich, comforting flavor.

How to Make Your Garden Frittata with Goat Cheese & Potatoes

This frittata is simple to prepare, relying on starting the vegetables on the stovetop before finishing the eggs in the oven. The key is in cooking the potatoes first for texture.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 individual portions

Difficulty: Easy

Ingredients

Component	Amount	Ingredient	Notes
For the Frittata:	1 tablespoon	Olive oil	Plus more as needed
	As needed	Kosher salt	To taste
	6 ounces	Fingerling potatoes	Thinly sliced (about ⅛ inch thick)
	4 ounces	Peas	Fresh or frozen
	½	Fennel bulb	Cored and thinly sliced
	1	Scallion	Thinly sliced
	2 ounces	Spinach
	6 large	Eggs
	¼ cup	Whole milk
	2 ounces	Goat cheese	Crumbled
	2 teaspoons	Minced chives
	As needed	Freshly cracked black pepper	To taste
For Garnish:	A handful of	Fresh arugula
	As needed	Thinly sliced red onion

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Heat an 8-inch cast-iron skillet over medium heat and add the olive oil.
2. Cook the Potatoes: Add the sliced potatoes with a pinch of salt to the skillet. Cook in a single layer, stirring occasionally, until they are golden, crispy, and tender—about 6 minutes. Transfer the cooked potatoes to a plate.
3. Blanch the Peas: Meanwhile, bring a small saucepan of water to a boil. Blanch the peas for 2 minutes, then immediately transfer them to an ice bath (a bowl of ice water). Drain well and set aside.
4. Sauté the Vegetables: In the same skillet, add a little more olive oil if needed. Add the thinly sliced fennel and sauté for about 3 minutes until it is lightly caramelized. Add the scallions and cook for 1 more minute. Stir in the spinach, season with salt, cover, and let wilt for 30 seconds.
5. Combine Everything: Return the cooked potatoes and blanched peas to the skillet. Stir all the vegetables together evenly in the pan.
6. Whisk the Eggs: In a medium bowl, whisk together the 6 large eggs, milk, and about 1 teaspoon of salt until well combined and frothy.
7. Cook the Frittata on the Stove: Pour the whisked egg mixture into the skillet over the vegetables. Let the frittata sit over low heat for 1–2 minutes without stirring. This begins to set the edges. Dot the goat cheese evenly on top of the egg mixture.
8. Bake the Frittata: Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the eggs are fully set and the center is firm.
9. Garnish and Serve: Remove from the oven and let cool slightly. Top with minced chives, freshly cracked pepper, fresh arugula, and thinly sliced red onion. Slice the Garden Frittata with Goat Cheese and Potatoes into wedges and serve warm.

Expert Tips for Your Frittata

Category	Tip
Skillet Choice	Use a well-seasoned cast-iron skillet. It retains heat well and transitions seamlessly from stovetop to oven.
Potato Searing	Ensure the potatoes are cooked and golden before adding the eggs. This prevents them from being undercooked in the final frittata.
Goat Cheese	Crumbled goat cheese provides a distinct, tangy flavor. Other strong cheeses like sharp cheddar or feta also work well.
Serving	Frittatas are delicious warm, but they are also excellent served at room temperature, making them ideal for gatherings.
Egg Whisking	Whisking the eggs and milk thoroughly incorporates air, leading to a lighter, fluffier frittata texture.

Conclusion: Your Deliciously Easy & Elegant Brunch

The Garden Frittata with Goat Cheese and Potatoes is a true culinary delight—a perfect balance of fresh, savory, and tangy flavors that makes for an elegant and satisfying meal. With its unique crispy potato base and light, creamy texture, it’s a dish that promises to impress every guest. Easy to prepare and stunning to present, this Garden Frittata with Goat Cheese and Potatoes is sure to become a beloved favorite in your kitchen.

Frequently Asked Questions (FAQ)

Can I make this frittata ahead of time?

Yes, frittatas are excellent for making ahead. Bake the frittata completely, let it cool, and store it in the refrigerator for up to 3 days. Reheat gently in the oven or serve at room temperature.

What other vegetables can I add?

You can easily substitute or add other vegetables like thinly sliced asparagus, mushrooms, bell peppers, or broccoli florets. Sauté denser vegetables before adding them to the eggs.

Why do you blanch the peas?

Blanching the peas ensures they retain their bright green color and tender texture, rather than turning dull and soft when baked.

What is the difference between a frittata and a quiche?

A frittata has no crust and less dairy; the eggs are the main base. A quiche has a pastry crust and contains more cream, resulting in a custard-like filling.

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