Spring Frittata Asparagus Peas Goat 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, to taste

12 - Freshly ground black pepper, to taste

# Steps:

01 - Preheat oven to 375°F.

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

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

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

05 - Distribute goat cheese evenly over surface.

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

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

# Expert Insights:

01 -

Once you taste the creamy goat cheese mingling with bright veggies, you'll want to share it at every spring gathering.
The effortless way it comes together in one skillet has saved my sanity on rushed mornings more times than I can count.

02 -

Don’t overcook in the oven – my first frittata ended up dry instead of creamy because I got distracted.
Adding spinach after the other veggies are mostly cooked keeps it from getting mushy and bland.

03 -