Knackiger Spargel, süße Erbsen und Ziegenkäse vereint in einer leichten, aromatischen Frühlingsfrittata.
# Zutaten:
→ Vegetables
01 - 1 cup (100 g) asparagus, trimmed and cut into 1-inch pieces
02 - 3/4 cup (90 g) fresh or frozen peas
03 - 2 cups (60 g) baby spinach, roughly chopped
04 - 2 spring onions, thinly sliced
→ Eggs & Dairy
05 - 8 large eggs
06 - 1/4 cup (60 ml) whole milk or cream
07 - 3 oz (85 g) goat cheese, crumbled
08 - 2 tbsp (30 g) unsalted butter
→ Herbs & Seasoning
09 - 2 tbsp fresh chives, finely chopped
10 - 1 tbsp fresh dill or parsley, chopped
11 - Salt and freshly ground black pepper, to taste
# Zubereitung:
01 - Preheat your oven to 375°F (190°C).
02 - In a large oven-safe nonstick skillet, melt the butter over medium heat. Add the asparagus and cook for 2 minutes. Add the peas and spring onions, and sauté for another 2 minutes until bright and just tender. Stir in the spinach and cook until wilted.
03 - In a large bowl, whisk together the eggs, milk or cream, chives, dill or parsley, salt, and pepper until well combined.
04 - Pour the egg mixture evenly over the vegetables in the skillet. Cook undisturbed for 3–4 minutes, until the edges begin to set but the center is still slightly runny.
05 - Sprinkle the goat cheese evenly over the top.
06 - Transfer the skillet to the oven. Bake for 10–12 minutes, or until the frittata is puffed and just set in the center.
07 - Remove from the oven and let cool for 5 minutes. Slice and serve warm or at room temperature.
