Garden Fresh Spring Frittata

This vibrant frittata is like a celebration of everything spring has to offer, packed with tender asparagus, sweet peas, and creamy goat cheese in every bite. It comes together in one oven-safe skillet, making cleanup a breeze and weeknight cooking feel effortless. Whether you serve it for brunch or a light dinner, this dish is guaranteed to brighten the table.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1 bunch asparagus, woody ends trimmed, cut into 1-inch pieces
• 3/4 cup fresh or frozen peas
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 3 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions

1. Preheat your oven to 375°F. In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth and slightly frothy, then set aside.
2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the asparagus and cook for 3 minutes, stirring occasionally, until it begins to soften.
3. Add the green onions and garlic to the skillet and cook for another 1 minute until fragrant. Stir in the peas and cook for 1 more minute.
4. Spread the vegetables into an even layer across the skillet, then pour the egg mixture evenly over the top. Scatter the crumbled goat cheese across the surface.
5. Let the frittata cook undisturbed on the stovetop for about 3 minutes until the edges just begin to set.
6. Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, until the center is fully set and the top is lightly golden.
7. Remove from the oven, let cool for 5 minutes, then slice into wedges and serve warm or at room temperature.

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