Fluffy frittata with asparagus, spinach, cherry tomatoes, and creamy goat cheese, ideal for a light meal.
# 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 cream
08 - 4 oz goat cheese, crumbled
09 - 2 tbsp grated Parmesan cheese
→ Herbs & Spices
10 - 2 tbsp fresh chives, chopped
11 - 1 tbsp fresh parsley, chopped
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
→ Oil
14 - 2 tbsp olive oil
# How To Make It:
01 - Set oven temperature to 375°F (190°C).
02 - In a 10-12 inch oven-safe skillet, heat olive oil over medium heat until shimmering.
03 - Add asparagus and zucchini; cook for 3-4 minutes until just tender-crisp.
04 - Stir in spinach, cherry tomatoes, and green onions; cook for 2 minutes until spinach wilts.
05 - In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
06 - Pour egg mixture evenly over vegetables in skillet. Sprinkle with goat cheese, Parmesan, chives, and parsley.
07 - Cook on the stove over medium heat for 3-4 minutes until edges begin to set.
08 - Transfer skillet to preheated oven and bake for 12-15 minutes until center is set and puffed.
09 - Allow frittata to cool for 5 minutes before slicing and plating.
