Spring Frittata

Instructions

1. 1

   Preheat your Oven to 375°F. Position a rack in the center of the oven.

2. 2

   In a large Mixing Bowl, whisk together the Eggs, Milk, Kosher Salt, and Black Pepper until smooth and slightly frothy — about 30 seconds of vigorous whisking.

3. 3

   Heat the Olive Oil in a 10-inch oven-safe Skillet (cast iron or stainless steel works best) over medium heat. Add the Shallot and cook, stirring occasionally, until softened and translucent, about 3 minutes.

4. 4

   Add the Garlic and Asparagus pieces to the Skillet. Season lightly with Kosher Salt. Sauté, stirring frequently, until the asparagus is bright green and just tender-crisp, about 4 minutes. Stir in the Peas and cook for 1 more minute.

5. 5

   Reduce the heat to medium-low. Spread the vegetables in an even layer across the Skillet. Stir the Chives (and Mint and Dill, if using) into the egg mixture, then pour it evenly over the vegetables. Gently shake the pan to settle everything.

6. 6

   Scatter the crumbled Goat Cheese evenly over the top. Sprinkle the grated Parmesan across the surface. Let the frittata cook undisturbed on the Stovetop for about 2 minutes, until the edges just begin to set.

7. 7

   Transfer the Skillet to the preheated Oven. Bake for 12–14 minutes, until the center is just set — it should have a very slight jiggle in the very middle but not be liquid.

8. 8

   Remove from the Oven and let the frittata rest in the pan for 5 minutes — it will continue to firm up. Run a flexible Spatula around the edges to loosen it. Garnish with fresh Chives, a pinch of Red Pepper Flakes, and a light drizzle of Olive Oil if desired. Slice into wedges and serve warm or at room temperature.

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