# What You'll 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 It:
01 - Set oven temperature to 375°F (190°C).
02 - Melt butter in a large ovenproof skillet over medium heat. Add spring onions and asparagus; cook for 3 to 4 minutes until just tender. Add spinach and cook for an additional 1 to 2 minutes until wilted.
03 - Whisk together eggs, milk, sea salt, black pepper, and nutmeg in a bowl. Fold in fresh herbs and grated Parmesan cheese.
04 - Pour egg mixture over the sautéed vegetables in the skillet. Stir gently to evenly distribute ingredients.
05 - Evenly sprinkle crumbled goat cheese across the top of the mixture.
06 - Cook on the stovetop for 2 to 3 minutes until edges begin to firm.
07 - Transfer skillet to the preheated oven and bake for 10 to 12 minutes, until the frittata is puffed and firm in the center.
08 - Allow to cool briefly, cut into wedges, and serve warm or at room temperature.
