Vibrant frittata with asparagus, peas, goat cheese, and herbs—ideal for brunch or a light spring meal.
# Ingredient List:
→ 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 and freshly ground black pepper, to taste
# How-To Steps:
01 - Set oven temperature to 375°F and allow it to fully preheat.
02 - In a large oven-safe nonstick skillet, melt unsalted butter over medium heat. Add asparagus and cook for 2 minutes. Stir in peas and spring onions, sautéing for 2 additional minutes until vegetables appear bright and are just tender. Add baby spinach and continue cooking until wilted.
03 - In a mixing bowl, whisk together eggs, whole milk or cream, finely chopped chives, chopped dill or parsley, salt, and black pepper. Mix until fully combined.
04 - Pour the egg mixture evenly over the vegetables in the skillet. Cook undisturbed for 3 to 4 minutes until edges start to set but the center remains slightly runny.
05 - Evenly distribute crumbled goat cheese atop the partially set eggs and vegetables.
06 - Transfer skillet to the oven and bake for 10 to 12 minutes or until the surface is puffed and the center is just firm.
07 - Let rest for 5 minutes after baking. Slice and serve while warm or at room temperature.
