Spring Garden Frittata

This vibrant frittata is the ultimate celebration of spring, packed with tender asparagus, sweet peas, and creamy goat cheese tucked into silky eggs. It comes together in one oven-safe skillet, making cleanup a breeze and weeknight dinners feel a little fancy. Serve it warm for brunch or slice it cold for lunch the next day — it honestly gets better as it sits.

✨ 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
• 1/2 lb fresh asparagus, woody ends trimmed, cut into 1-inch pieces
• 1/2 cup fresh or frozen peas
• 1/2 cup thinly sliced leek, white and light green parts only
• 3 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh chives, chopped

Directions

1. Preheat your oven to 375°F. In a bowl, whisk together the eggs, milk, salt, and pepper until smooth and slightly frothy, then set aside.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the leek and cook for 3 minutes until softened and just starting to turn golden.
3. Add the asparagus pieces and peas to the skillet and cook for another 3–4 minutes, stirring occasionally, until the asparagus is bright green and just tender.
4. Spread the vegetables evenly across the bottom of the skillet, then pour the egg mixture over them. Gently shake the pan to settle everything.
5. Scatter the crumbled goat cheese evenly over the top, then let the frittata cook undisturbed on the stovetop for 2–3 minutes until the edges just begin to set.
6. Transfer the skillet to the oven and bake for 12–14 minutes, or until the center is fully set and the top is lightly golden.
7. Remove from the oven, let it rest for 2 minutes, then sprinkle with fresh chives. Slice into wedges and serve straight from the pan.

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