friends, i think spring might have finally arrived in maine! the farmers’ market *actually* has vegetables other than kale and winter squash! this is an exciting milestone. it’s sort of a funny thing, having a seasonal food blog in a state where spring and summer – and all of the delicious things that come with them – take their sweet time showing up.
once the arugula, asparagus, and rhubarb do start to show up, though, the berries, corn, and tomatoes are never far behind. aaaaand then summer is over, but for now, let’s just focus on how exciting it is to cook with something other than orange squash, shall we?
something like arugula, perhaps. here we pair it with goat cheese and chives (another spring treat!) in this arugula, goat cheese, and chive frittata. hello lovely spring brunches and easy spring dinners!
i always think of frittata as the best part of quiche, without having to fuss with a crust that never tastes as good as i wish it would. which translates into dinner being faster, easier, and tastier. a win, if you ask me.
in this case, the whole thing comes together in a matter of minutes. arugula sautés down quickly (we’re talking literally one minute), then it’s just a matter of cooking the eggs, which takes about 10 minutes. dinner ready in 15 minutes so that we can squeeze in an after-dinner walk before the sun sets? yes please!
ps – if you’re looking for more spring frittatas, check out my asparagus frittata with mint, another quick and easy dinner option.
did you make this recipe? i’d love to know what you think of it! leave a comment below and share a picture on instagram with the hashtag #tastyseasons.
arugula, goat cheese, and chive frittata is an easy spring dinner that takes advantage of fresh spring arugula and pairs it with goat cheese and chives for a simple yet elegant dinner or brunch. a great make ahead meal, as leftovers reheat well. enjoy this vegetarian and gluten free recipe today!
- 6 large eggs, lightly beaten
- 3 oz. (85 g.) goat cheese, crumbled
- small (size of a nickel) bunch of chives, cut into 1 cm pieces
- 1 tablespoon avocado or olive oil
- 3 oz. (85 g.) arugula, roughly chopped
- set an oven rack to the upper middle position then preheat the oven to 350° F.
- combine the eggs, goat cheese, and ¾ of the chives; whisk and set aside.
- in an oven safe 10” (25.5 cm) skillet, heat the oil over medium heat. add the arugula and sauté, stirring until wilted, about 1 minutes.
- add the eggs to the skillet and turn the heat down just slightly, to just below medium. gently stir the eggs just until they begin to set on the bottom. use a thin heatproof rubber spatula to lift the edge of frittata gently on one side and tip the skillet towards the lifted edge, so that the uncooked eggs can run from the top to the bottom, underneath the cooked layer. set the skillet level again and let the frittata cook for another 30 seconds or so, then repeat lifting the edge, letting the raw egg run underneath, and letting the new bottom layer cook until the top is no longer runny (but it will still be wet).
- slide the skillet into the oven and bake until the top of the frittata is just set, 8 – 11 minutes.
- remove from the oven and run the spatula around the edge of the frittata to loosen it from the skillet. carefully turn it out onto a large plate or serving platter and sprinkle with remaining chives. serve warm (my favorite), at room temperature, or chilled.
- leftovers keep several days in an airtight container in the refrigerator and heat up quickly, or you can eat the leftovers cold or at room temperature.