Spring Frittata Asparagus Peas

# What to Use:

→ 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

# How to Prepare:

01 - Set oven temperature to 375°F. Allow oven to fully preheat before proceeding.

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 and sauté for 2 minutes, until vegetables are 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 mixing bowl until fully blended.

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

05 - Sprinkle crumbled goat cheese evenly across the top.

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

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

# Expert Advice:

01 -

The frittata is so fluffy and light, your fork practically glides right through it.
You can swap veggies based on what's fresh, which is a secret weapon against boring brunches.

02 -

Pouring eggs too quickly can push veggies to the bottom—go slow and steady for even layers.
Letting the frittata cool before slicing gives you perfect wedges with no runny bits.

03 -