A vibrant frittata with asparagus, peas, fresh herbs, and goat cheese. Great for a light brunch or main dish.
# 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 oz goat cheese, crumbled
08 - 2 tbsp unsalted butter
→ Herbs & Seasoning
09 - 2 tbsp fresh chives, finely chopped
10 - 1 tbsp fresh dill or parsley, chopped
11 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Set oven to 375°F. Allow preheating while you prepare ingredients.
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 for 2 minutes until bright and just tender. Incorporate spinach and cook until wilted.
03 - In a mixing bowl, whisk together eggs, milk or cream, chives, dill or parsley, salt, and pepper until fully blended.
04 - Pour egg mixture evenly over vegetables in the skillet. Let cook without stirring for 3–4 minutes, until edges are set and center remains slightly runny.
05 - Distribute goat cheese evenly across the top of the mixture.
06 - Transfer skillet to oven. Bake for 10–12 minutes until puffed and center is just set.
07 - Remove from oven, let cool for 5 minutes. Slice and present warm or at room temperature.
