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 - Preheat the oven to 375°F.

02 - Melt the unsalted 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 vegetables are bright and just tender. Stir in baby spinach until wilted.

03 - In a mixing bowl, whisk eggs, milk or cream, chives, dill or parsley, salt, and pepper until thoroughly blended.

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

05 - Distribute crumbled goat cheese evenly across the surface.

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

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

# Expert Tips:

01 -

This frittata is the secret weapon for weekend brunch in a hurry—everything comes together in one skillet, and the result is pure celebration.
The creamy goat cheese melts into pockets, transforming every bite into a lush surprise that keeps everyone asking for seconds.

02 -

Once, I overcooked the eggs and the frittata went from tender to rubbery—so don't let it bake longer than needed.
Switching to frozen peas when fresh weren't available made no difference; they're just as sweet and easy.

03 -