Vegetable & truffle goat cheese frittata with a dijon mustard vinaigrette

Vegetable frittata with truffle goat cheese, herbs and a dijon mustard vinaigrette. Nice sweet and savory vibe and what really makes this is the vinaigrette drizzled at the end. Perfect for Saturday morning!

Vegetable & truffle goat cheese frittata with a dijon mustard vinaigrette

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  • 6 large eggs
  • 1/8 cup milk or cream
  • 1 tbsp olive oil
  • 1/2 a small red onion, sliced
  • 2 scallions, sliced
  • Handful of asparagus, chopped
  • Handful of broccolini, chopped
  • Salt and pepper to taste
  • Red pepper flakes
  • 6 oz truffle goat cheese
  • Fresh herbs (dill and basil are great)

The vinaigrette:

  • 2 tbsp whole grain mustard Dijon mustard
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • 1 tsp red wine vinegar


  • Preheat your oven to 375°F
  • In a large mixing bowl, whisk together the eggs and milk or cream. Season with salt and pepper and set aside.
  • Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion, asparagus, broccolini and scallion. Sauté for about 5-7 minutes until the vegetables are tender.
  • Pour the egg mixture over the cooked vegetables in the skillet. Gently stir the mixture to distribute the vegetables evenly.
  •  Let the bottom of the frittata set on the stove on medium to low heat (making sure it doesn't burn), about 3-5 min.
  • Place the skillet in the preheated oven and bake for 15-20 minutes or until the eggs are set and the cheese is melted and lightly golden.
  • Once cooked, remove the frittata from the oven and let it cool for a few minutes.
  • Combine vinaigrette ingredients and pour over top frittata.
  • Garnish with fresh herbs, and enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.