Spring Frittata Asparagus Peas Goat

# What You 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 - Set oven temperature to 375°F and allow to fully preheat.

02 - Heat butter in a 10–12 inch oven-safe nonstick skillet over medium heat. Add asparagus and cook for 2 minutes until just starting to soften. Stir in peas and spring onions and sauté for 2 minutes longer, maintaining bright color and tender texture. Add spinach and cook until wilted.

03 - In a mixing bowl, whisk together eggs, whole milk or cream, chopped chives, dill or parsley, salt, and pepper until thoroughly combined.

04 - Pour the egg mixture evenly over vegetables in the skillet. Cook undisturbed for 3 to 4 minutes until edges begin to set while the center remains slightly runny.

05 - Scatter crumbled goat cheese evenly over the eggs and vegetables.

06 - Transfer skillet to the oven and bake for 10 to 12 minutes until frittata is puffed and just set in the middle.

07 - Remove from oven and allow to cool for 5 minutes. Slice and serve warm or at room temperature.

# Expert Suggestions:

01 -

Each slice feels like a celebration of spring, light but deeply satisfying.
The gentle tang of goat cheese pairs perfectly with tender greens without overpowering the natural flavors.

02 -

Overcooked eggs turn rubbery—watch the center and pull it from the oven while still a touch soft.
Mixing herbs directly into the eggs spreads their flavor, but sprinkle a little more on at the end for a fresh boost.

03 -