Fluffy frittata with spring vegetables, goat cheese, and fresh herbs—perfect for brunch or a light 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 and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 375°F.
02 - Melt butter in an oven-safe nonstick skillet over medium heat. Cook asparagus for 2 minutes, then add peas and spring onions. Sauté for an additional 2 minutes until vegetables are bright and just tender. Stir in spinach and cook until wilted.
03 - In a mixing bowl, whisk together eggs, milk or cream, chives, dill or parsley, salt, and pepper until well combined.
04 - Pour egg mixture evenly over the cooked vegetables in the skillet. Cook undisturbed for 3 to 4 minutes, until the edges begin to set while the center remains slightly runny.
05 - Sprinkle crumbled goat cheese evenly over the top.
06 - Transfer skillet to the oven and bake for 10 to 12 minutes, until puffed and just set in the center.
07 - Remove skillet from oven and let cool for 5 minutes. Slice and serve warm or at room temperature.
