A light dish blended with spring asparagus, peas, creamy goat cheese, and herbs for a fresh 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, to taste
12 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 375°F.
02 - Melt butter in a large oven-safe nonstick skillet over medium heat. Add asparagus and cook for 2 minutes. Add peas and spring onions, sauté for another 2 minutes until vegetables are bright and tender. Stir in spinach and cook until wilted.
03 - Whisk eggs, milk or cream, chives, dill or parsley, salt, and pepper in a mixing bowl until thoroughly blended.
04 - Pour the egg mixture evenly over the vegetables in the skillet. Allow to cook undisturbed for 3–4 minutes, until edges begin to set and the center remains slightly runny.
05 - Sprinkle crumbled goat cheese evenly across the surface.
06 - Transfer skillet to oven. Bake for 10–12 minutes until frittata is puffed and just set in the center.
07 - Remove from oven, allow to cool for 5 minutes. Slice and serve warm or at room temperature.
