Fluffy frittata packed with asparagus, spinach, and creamy goat cheese for a fresh and light spring dish.
# What You'll Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1 small zucchini, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 2 green onions, sliced
→ Eggs & Dairy
06 - 8 large eggs
07 - 1/4 cup whole milk or heavy cream
08 - 4 ounces goat cheese, crumbled
09 - 2 tablespoons grated Parmesan cheese
→ Herbs & Spices
10 - 2 tablespoons fresh chives, chopped
11 - 1 tablespoon fresh parsley, chopped
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
→ Other
14 - 2 tablespoons extra virgin olive oil
# How to Prepare:
01 - Preheat your oven to 375°F (190°C).
02 - In a large oven-safe skillet, heat olive oil over medium heat. Add asparagus and zucchini; cook for 3 to 4 minutes until just tender.
03 - Stir in spinach, cherry tomatoes, and green onions; cook for another 2 minutes until spinach wilts.
04 - In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
05 - Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle with crumbled goat cheese, Parmesan, chives, and parsley.
06 - Cook on the stove over medium heat for 3 to 4 minutes until the edges start to set.
07 - Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the center is set and the top is puffed.
08 - Let the frittata cool for 5 minutes before slicing and serving.
