# 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 ounces goat cheese, crumbled
08 - 2 tablespoons grated Parmesan cheese
09 - 1 tablespoon unsalted butter
→ Seasonings
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of nutmeg (optional)
# How To Make It:
01 - Set the oven to 375°F (190°C) to preheat.
02 - Melt butter in a 10–12 inch ovenproof skillet over medium heat. Add spring onions and asparagus, sautéing for 3 to 4 minutes until tender. Add spinach and cook 1 to 2 minutes until wilted.
03 - In a mixing bowl, whisk eggs, milk, sea salt, black pepper, and nutmeg until combined. Fold in fresh herbs and Parmesan cheese.
04 - Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to distribute fillings evenly.
05 - Sprinkle crumbled goat cheese evenly over the top of the mixture.
06 - Cook over medium heat for 2 to 3 minutes until the edges start to set.
07 - Transfer the skillet to the preheated oven and bake for 10 to 12 minutes until the frittata is puffed and set in the center.
08 - Allow to cool slightly, slice into wedges, and serve warm or at room temperature.
