Vibrant frittata with asparagus, peas, goat cheese, and herbs for a light Mediterranean brunch or main dish.
# 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 oz goat cheese, crumbled
08 - 2 tbsp unsalted butter
→ Herbs & Seasoning
09 - 2 tbsp fresh chives, finely chopped
10 - 1 tbsp fresh dill or parsley, chopped
11 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Set oven temperature to 375°F.
02 - Melt butter in a large oven-safe nonstick skillet over medium heat. Add asparagus and cook for 2 minutes, then stir in peas and spring onions. Sauté for an additional 2 minutes until vegetables are bright and just tender. Add spinach and cook until wilted.
03 - In a mixing bowl, whisk together eggs, milk or cream, chives, dill or parsley, salt, and pepper until fully blended.
04 - Pour the egg mixture evenly over the sautéed vegetables in the skillet. Allow to cook undisturbed for 3 to 4 minutes, until edges are set and center remains slightly runny.
05 - Scatter crumbled goat cheese evenly over the surface of the eggs and vegetables.
06 - Transfer skillet to the preheated oven and bake for 10 to 12 minutes, or until puffed and just set in the center.
07 - Remove from oven and allow to cool for 5 minutes. Slice and serve warm or at room temperature.
