Spring Frittata Asparagus Peas Cheese

# 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

# How to Make It:

01 - Preheat oven to 375°F.

02 - Melt butter in a large oven-safe nonstick skillet over medium heat. Add asparagus and cook for 2 minutes. Add peas and spring onions, sauté for an additional 2 minutes until bright and just tender. Stir in spinach and cook until wilted.

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

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

05 - Sprinkle goat cheese evenly over the top.

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

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

# Expert Tips:

01 -

The creamy goat cheese is a little secret weapon that keeps each bite from being boring.
It’s perfect for whenever you want to use up spring vegetables without making fussy salads.

02 -

If you rush the stovetop step, the spinach can turn watery and dull, so take your time.
Letting the frittata rest before slicing keeps the edges neat and helps flavors settle.

03 -