A fluffy dish featuring fresh asparagus, creamy goat cheese, and herbs, perfect for a light spring meal.
# What You Need:
→ Vegetables
01 - 1 bunch asparagus (about 7 ounces), trimmed and cut into 3/4 inch pieces
02 - 1 small red onion, finely chopped
03 - 1 cup baby spinach, roughly chopped
→ Dairy
04 - 6 large eggs
05 - 1/4 cup whole milk
06 - 3.5 ounces goat cheese, crumbled
07 - 2 tablespoons grated Parmesan cheese
→ Herbs and Seasonings
08 - 2 tablespoons fresh chives, finely sliced
09 - 1 tablespoon fresh dill, chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of red pepper flakes
→ For Cooking
13 - 2 tablespoons olive oil
14 - 1 tablespoon unsalted butter
# Directions:
01 - Preheat oven to 350°F.
02 - Heat olive oil in a 10-11 inch ovenproof skillet over medium heat. Add red onion and sauté for 2-3 minutes until softened.
03 - Add asparagus and cook for 4-5 minutes, stirring occasionally, until just tender. Add spinach and cook until wilted, approximately 1 minute.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, and half of the chives and dill until well combined.
05 - Reduce heat to low. Pour egg mixture evenly over the vegetables in the skillet. Dollop goat cheese evenly on top and sprinkle with Parmesan cheese.
06 - Cook undisturbed for 4-5 minutes, until the edges begin to set but the center remains slightly runny.
07 - Transfer skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is just set in the center and lightly golden.
08 - Remove from oven and let rest for 5 minutes. Garnish with remaining herbs and a pinch of red pepper flakes.
09 - Slice into wedges and serve warm or at room temperature.
