Celebrate spring vegetables in a light, flavorful frittata with goat cheese, peas, asparagus, and fresh herbs.
# What You'll Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and sliced 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
# Method:
01 - Set oven temperature to 375°F and allow it to fully preheat.
02 - Melt butter in a 10–12 inch oven-safe nonstick skillet over medium heat. Add asparagus and cook for 2 minutes, then add peas and spring onions. Continue sautéing for 2 additional minutes until vegetables are bright and just tender. Stir in spinach and cook until wilted.
03 - In a mixing bowl, thoroughly whisk eggs, milk or cream, chives, dill or parsley, salt, and pepper until homogeneous.
04 - Evenly pour the egg mixture over sautéed vegetables inside the skillet. Allow to cook undisturbed for 3–4 minutes until the edges set while center remains slightly runny.
05 - Scatter crumbled goat cheese across the top of the mixture.
06 - Transfer skillet to the preheated oven. Bake for 10–12 minutes, ensuring center is just set and the frittata is puffed.
07 - Remove skillet from oven. Allow to cool for 5 minutes. Slice and serve warm or at room temperature.
