A bright frittata with asparagus, peas, goat cheese, and fresh herbs. Great for brunch or light meals.
# What You'll Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 3/4 cup fresh or frozen peas
03 - 2 cups baby spinach, roughly chopped
04 - 2 spring onions, thinly sliced
→ Eggs & Dairy
05 - 8 large eggs
06 - 1/4 cup whole milk or cream
07 - 3 ounces goat cheese, crumbled
08 - 2 tablespoons unsalted butter
→ Herbs & Seasoning
09 - 2 tablespoons fresh chives, finely chopped
10 - 1 tablespoon fresh dill or parsley, chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Set oven to 375°F and allow it to preheat thoroughly.
02 - Melt unsalted butter in an oven-safe nonstick skillet over medium heat. Add asparagus and cook for 2 minutes. Stir in peas and spring onions; sauté for an additional 2 minutes until bright and tender. Add spinach and cook just until wilted.
03 - In a mixing bowl, whisk eggs, milk or cream, chives, dill or parsley, salt, and pepper until fully blended.
04 - Pour the egg mixture evenly over the sautéed vegetables in the skillet. Cook undisturbed for 3 to 4 minutes until edges set and center remains slightly runny.
05 - Sprinkle crumbled goat cheese evenly across the surface. Transfer skillet to preheated oven and bake for 10 to 12 minutes until puffed and just set in the center.
06 - Remove from oven and let rest for 5 minutes. Slice with a knife and serve warm or at room temperature.
