Spring Herb Frittata with Goat Cheese

Easy spring egg recipe 

Hey you! 

If you're in the Portland area, you understand our excitement for spring. This winter was loooong. As of this week, spring is in the air, finally. The trees are blossoming, the birds are singing and we're clicking our heels. And what's our favorite way to celebrate the season? With fresh spring veggies, of course! 

With springtime comes sugar peas, fennel, watercress, asparagus and the promise of summer berries. To me, nothing says spring like the taste of bright, fresh herbs like dill, mint and basil, hence, this recipe. 

Since eggs are one of my favorite foods every time of year (check out this blog praising the egg yolk), this frittata (featured in our last Nutrition Bootcamp) is the perfect spring dish.

When to eat frittata? Most folks think of eggs as breakfast food. They do add a powerful protein punch to the start of your day. But, why not have frittata along with a salad for lunch or dinner?

I'm all about the frittata for second breakfast. I like lighter fare before my morning workout. After a sweat-sesh, it's time for anti-inflammatories (i.e. fresh herbs and egg yolks), protein (from the eggs), and, of course, deliciousness from the goat cheese. It has to taste good!  

Hope this recipe brings a spring to your step ;) 

With love & zest, 


PS Want more spring recipes?

We're currently taking sign-ups for Spring Nutrition Bootcamp! Join us from May 1st - 28th for 4 weeks of delicious eats and meals plans perfect for a spring reboot. 

Spring Herb Frittata with Goat Cheese


  • 10 large eggs
  • 1 tbsp olive oil
  • 4 cups chopped kale, destemmed
  • 1 cup chopped yellow onion
  • 1/2 cup unsweetened almond milk
  • 2 tbsp Dijon mustard
  • 1 tsp salt
  • 4 tbsp goat cheese
  • 1/2 cup fresh dill
  • 1/2 cup fresh mint
  • 1/2 cup fresh basil
  • 1 tsp balsamic vinegar


  1. Preheat oven to 350°F with the rack in the upper third of oven. 
  2. Heat the olive oil in an ovenproof skillet over medium-high. Add the onion; cook, stirring often, until soft and browning, ~3 min. 
  3. Add 1 tsp balsamic vinegar, continue to brown for a minute, then add the kale. Continue cooking ~2-3 min., until onions & kale are soft, then turn off heat.
  4. In a large bowl, whisk together the eggs, almond milk, 2 tbsp goat cheese, fresh herbs (set aside a pinch of each for a garnish), mustard and salt in a large bowl. Pour egg mixture over the veggies in the skillet. Sprinkle remaining 2 tbsp of goat cheese over the top. 
  5. Bake in oven until set, ~25-30 minutes. Garnish with more herbs.
  6. Eat immediately and divide the rest into wedges, wrap each in tinfoil or in a to-go container to bring with for a power snack on-the-go. 
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Spring Herb Frittata with Goat Cheese