Asparagus, peas, and goat cheese combine with eggs for an easy spring brunch. Fresh herbs brighten each bite.
# What You'll 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 and 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 and 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 Make It:
01 - Set oven to 375°F and allow to fully preheat.
02 - Melt unsalted butter in a large oven-safe nonstick skillet over medium heat. Add asparagus and cook for 2 minutes. Stir in peas and spring onions; sauté for an additional 2 minutes until vegetables are bright and tender. Incorporate baby spinach and cook until wilted.
03 - In a mixing bowl, whisk eggs together with whole milk or cream, fresh chives, dill or parsley, salt, and pepper until thoroughly blended.
04 - Distribute the egg mixture evenly over the sautéed vegetables in the skillet. Cook on the stovetop, undisturbed, for 3 to 4 minutes, allowing the edges to set while the center remains slightly runny.
05 - Sprinkle crumbled goat cheese evenly across the surface.
06 - Transfer skillet to preheated oven and bake for 10 to 12 minutes, or until the center is set and the surface is gently puffed.
07 - Remove from oven and let cool for 5 minutes. Slice and serve warm or at room temperature.
