A vibrant frittata with asparagus, peas, goat cheese, and fresh herbs. Ideal 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 and 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 and 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 - Set oven to 375°F (190°C) ensuring it reaches full temperature before use.
02 - Melt unsalted butter in a 10–12 inch oven-safe nonstick skillet over medium heat. Add asparagus and cook for 2 minutes. Incorporate peas and spring onions; sauté for an additional 2 minutes until vegetables are tender and vibrant. Stir in baby spinach and cook until wilted.
03 - In a mixing bowl, vigorously whisk eggs with whole milk or cream, chives, dill or parsley, salt, and pepper until fully combined.
04 - Pour egg mixture evenly over sautéed vegetables. Cook undisturbed for 3–4 minutes, allowing edges to set while center remains slightly runny.
05 - Sprinkle crumbled goat cheese evenly across the surface.
06 - Transfer skillet to the preheated oven. Bake for 10–12 minutes until puffed and center is just set.
07 - Remove skillet from oven. Let frittata cool for 5 minutes before slicing. Serve warm or at room temperature.
