Spring Frittata Asparagus Peas Goat

# 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, to taste

12 - Freshly ground black pepper, to taste

# Directions:

01 - Set the oven to 375°F and allow it to fully preheat.

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

03 - Combine eggs, milk or cream, chives, dill or parsley, salt, and pepper in a mixing bowl. Whisk thoroughly to blend.

04 - Distribute the egg mixture evenly over the cooked vegetables. Cook without stirring for 3 to 4 minutes until the outer edges start to set and the center remains slightly loose.

05 - Scatter crumbled goat cheese uniformly atop the egg mixture.

06 - Move the skillet to the oven. Bake for 10 to 12 minutes until puffed and set in the center.

07 - Remove the skillet from the oven and let sit for 5 minutes. Slice into pieces and serve warm or at room temperature.

# Expert Hints:

01 -

You can make this frittata ahead and serve it warm or room temperature, which means less last-minute stress.
The combination of tender vegetables and tangy goat cheese is the reason I keep coming back to this recipe every spring.

02 -

If you rush the skillet step, the center turns rubbery—slow and steady gives the best texture.
Letting the frittata rest before slicing makes for cleaner, prettier portions every time.

03 -