Light frittata with asparagus, peas, goat cheese, and herbs. Mediterranean flavors ideal for brunch or light meal.
# Components:
→ 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 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
# Directions:
01 - Preheat oven to 375°F.
02 - In an 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 an additional 2 minutes until vegetables are bright and just tender. Add spinach and cook until wilted.
03 - In a mixing bowl, whisk large eggs, whole milk or cream, chives, dill or parsley, salt, and black pepper until smooth.
04 - Pour egg mixture evenly over the sautéed vegetables in the skillet. Cook undisturbed for 3 to 4 minutes, until edge begins to set and center remains slightly runny.
05 - Scatter crumbled goat cheese evenly over the surface.
06 - Transfer skillet to oven and bake for 10 to 12 minutes, until puffed and just set in the center.
07 - Remove from oven, allow to cool for 5 minutes. Slice and serve warm or at room temperature.
