Vibrant frittata with spring veggies, goat cheese, and fresh herbs—great for brunch or a light meal.
# Components:
→ 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
# Method Steps:
01 - Set the oven temperature to 375°F and allow it to preheat.
02 - Melt the butter in a 10–12 inch oven-safe nonstick skillet over medium heat. Add the asparagus and cook for 2 minutes; then add the peas and spring onions, sautéing for another 2 minutes until vegetables are bright and just tender. Stir in the chopped spinach and cook until wilted.
03 - In a mixing bowl, whisk together the eggs, milk or cream, chives, dill or parsley, salt, and pepper until thoroughly combined.
04 - Pour the egg mixture evenly over the cooked vegetables in the skillet. Cook undisturbed for 3–4 minutes, allowing the edges to set while the center remains slightly runny.
05 - Scatter the crumbled goat cheese evenly atop the egg and vegetable mixture.
06 - Transfer the skillet to the oven and bake for 10–12 minutes until the center is puffed and just set.
07 - Remove the skillet from the oven and cool for 5 minutes. Slice and serve warm or at room temperature.
