A light, vibrant dish with asparagus, peas, goat cheese, and herbs. Perfect for brunch or a fresh spring meal.
# 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 Make It:
01 - Preheat oven to 375°F.
02 - In a large oven-safe nonstick skillet, melt butter over medium heat. Add asparagus and cook for 2 minutes. Stir in peas and spring onions; sauté an additional 2 minutes until the vegetables are bright and just tender. Add spinach, cooking until fully wilted.
03 - In a mixing bowl, whisk eggs, milk or cream, chives, dill or parsley, salt, and pepper until thoroughly combined.
04 - Pour the egg mixture evenly over vegetables in the skillet. Cook on the stovetop undisturbed for 3 to 4 minutes, until the edges begin to set but the center remains slightly runny.
05 - Sprinkle crumbled goat cheese evenly across the surface.
06 - Transfer skillet to the oven and bake for 10 to 12 minutes, until puffed and the center is just set.
07 - Remove skillet from the oven. Allow frittata to cool for 5 minutes, then slice and serve warm or at room temperature.
