Spring Frittata Asparagus Peas

# 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 - Set oven to 375°F. Ensure the rack is in the center position.

02 - In a large oven-safe nonstick skillet, melt butter over medium heat. Add asparagus; cook for 2 minutes. Incorporate peas and spring onions, then sauté for 2 minutes, until vegetables are vibrant and tender. Stir in spinach and cook just until wilted.

03 - Whisk eggs with milk or cream, chives, dill or parsley, salt, and pepper in a mixing bowl until homogeneous.

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

05 - Scatter crumbled goat cheese evenly across the surface.

06 - Transfer skillet to the oven and bake for 10 to 12 minutes, until puffed and the center is just set.

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

# Expert Advice:

01 -

The goat cheese melts into pockets of creamy goodness you’ll want in every bite.
The whole thing comes together quickly, making it perfect when you crave something fresh without fuss.

02 -

If you try to rush the sautéing, the spinach can release excess water and make the frittata watery—patience pays!
Baking just until barely set ensures the eggs stay custardy, never rubbery—a game changer.

03 -