# What you'll need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 3/4 cup peas, fresh or frozen
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 make it:
01 - Set oven to 375°F and allow it to fully preheat.
02 - In a large oven-safe nonstick skillet, melt butter over medium heat. Add asparagus and cook for 2 minutes. Incorporate peas and spring onions; sauté for an additional 2 minutes until vivid and tender. Stir in spinach and cook until wilted.
03 - In a mixing bowl, whisk eggs, milk or cream, chives, dill or parsley, salt, and pepper until thoroughly blended.
04 - Pour the egg mixture evenly over sautéed vegetables in the skillet. Cook undisturbed for 3 to 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 oven and bake for 10 to 12 minutes, until center is just set and frittata is lightly puffed.
07 - Remove skillet from oven and allow frittata to cool for 5 minutes. Slice and serve warm or at room temperature.
