Golden frittata packed with fresh spring greens, herbs, and creamy goat cheese, perfect anytime.
# What You Need:
→ Vegetables
01 - 2 cups baby spinach leaves
02 - 1 cup asparagus, trimmed and cut into 1-inch pieces
03 - 1/2 cup spring onions, thinly sliced
04 - 1/4 cup fresh herbs (parsley, chives, or dill), chopped
→ Eggs & Dairy
05 - 8 large eggs
06 - 1/4 cup whole milk or cream
07 - 4 oz goat cheese, crumbled
08 - 2 tbsp grated Parmesan cheese
09 - 1 tbsp unsalted butter
→ Seasonings
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper
12 - Pinch of nutmeg (optional)
# How To Make:
01 - Preheat oven to 375°F (190°C).
02 - Melt butter in a large ovenproof skillet over medium heat. Add spring onions and asparagus, sautéing for 3–4 minutes until tender. Add spinach and cook an additional 1–2 minutes until wilted.
03 - In a mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Stir in fresh herbs and Parmesan cheese.
04 - Pour the egg mixture over vegetables in the skillet, gently stirring to evenly distribute.
05 - Evenly sprinkle crumbled goat cheese on top.
06 - Cook on stove for 2–3 minutes until edges begin to set.
07 - Transfer skillet to oven and bake for 10–12 minutes until puffed and center is set.
08 - Allow to cool slightly, slice into wedges, and serve warm or at room temperature.
