Spring Frittata Asparagus Peas Cheese

# 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 and 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 and Seasonings

09 - 2 tablespoons fresh chives, finely chopped

10 - 1 tablespoon fresh dill or parsley, chopped

11 - Salt and freshly ground black pepper, to taste

# How to Make:

01 - Set oven temperature to 375°F.

02 - In a large oven-safe nonstick skillet, melt unsalted butter over medium heat. Add asparagus and cook for 2 minutes. Stir in peas and spring onions, sauté for another 2 minutes until vegetables are bright and just tender. Add chopped spinach and cook until wilted.

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

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

05 - Distribute crumbled goat cheese evenly over the surface.

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

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

# Expert tips:

01 -

The frittata comes together quickly, letting the veggies shine without fuss — my little secret for easy brunches.
You'll love the creamy hit of goat cheese and the way herbs brighten each bite, which made me cook this again and again.

02 -

If you skip the oven step and try to cook entirely on the stovetop, it won't set evenly — I learned this the messy way.
Letting the frittata cool before slicing stops it from falling apart, and I only discovered this through impatient attempts.

03 -