Fluffy eggs with asparagus, peas, herbs, and goat cheese create a fresh, satisfying dish fit for any spring table.
# What You Need:
→ 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
# How-to Steps:
01 - Set oven to 375°F and allow to fully preheat before beginning.
02 - Melt butter in a large oven-safe nonstick skillet over medium heat. Add asparagus and cook for 2 minutes. Incorporate peas and spring onions; sauté for 2 minutes until vegetables are bright and just tender. Add spinach and stir until wilted.
03 - In a mixing bowl, whisk eggs with milk or cream, chives, dill or parsley, salt, and black pepper until fully blended.
04 - Pour the egg mixture evenly over the cooked vegetables in the skillet. Cook undisturbed for 3 to 4 minutes until the edges begin to set, while the center remains slightly loose.
05 - Sprinkle the crumbled goat cheese evenly over the top.
06 - Transfer the skillet to the oven and bake for 10 to 12 minutes until puffed and set in the center.
07 - Remove from the oven and allow to rest for 5 minutes before slicing. Serve warm or at room temperature.
