Spring Frittata Asparagus Peas

# What you 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 and freshly ground black pepper, to taste

# Steps to follow:

01 - Set oven temperature to 375°F and allow to fully preheat before cooking.

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, sautéing an additional 2 minutes until vegetables are tender and bright. Stir in spinach, cooking until wilted.

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

04 - Pour egg mixture evenly over the cooked vegetables in the skillet. Allow to cook undisturbed for 3–4 minutes, until the edges begin to set but the center remains slightly runny.

05 - Sprinkle crumbled goat cheese evenly across the top.

06 - Transfer skillet to the oven. Bake for 10–12 minutes, or until the frittata is puffed and just set in the center.

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

# Expert tips:

01 -

If you secretly crave a brunch that feels fancy but is easy, this dish delivers every time.
It became a staple in my kitchen because leftovers taste as good as the first bite.

02 -

If you skip resting after baking, the slices fall apart—learned after years of impatience.
Adding the cheese after the eggs go in prevents it from melting too fast and losing texture.

03 -