# Components:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 3/4 cup fresh or frozen peas
03 - 2 cups baby spinach, roughly chopped
04 - 2 spring onions, thinly sliced
→ Eggs & Dairy
05 - 8 large eggs
06 - 1/4 cup whole milk or cream
07 - 3 ounces goat cheese, crumbled
08 - 2 tablespoons unsalted butter
→ Herbs & Seasoning
09 - 2 tablespoons fresh chives, finely chopped
10 - 1 tablespoon fresh dill or parsley, chopped
11 - Salt and freshly ground black pepper, to taste
# Method:
01 - Preheat oven to 375°F.
02 - In a large oven-safe nonstick skillet, melt unsalted butter over medium heat. Add asparagus and cook for 2 minutes. Stir in peas and spring onions, sauté until bright and just tender, approximately 2 minutes. Add chopped spinach and cook until wilted.
03 - In a mixing bowl, whisk eggs, milk or cream, fresh chives, dill or parsley, salt, and pepper until homogenous.
04 - Pour the egg mixture evenly over the vegetables in the skillet. Allow to cook undisturbed for 3 to 4 minutes, until the edges begin to set while the center remains slightly runny.
05 - Distribute crumbled goat cheese evenly atop the mixture.
06 - Transfer skillet to oven and bake for 10 to 12 minutes, until puffed and the center has just set.
07 - Remove from oven and allow to cool for 5 minutes. Slice and serve warm or at room temperature.
