Ingredients:

  • 1 Tbsp (15 ml) Olive Oil (Extra Virgin)
  • 1 Tbsp (14 g) Unsalted Butter
  • 1 medium Shallot (or ½ small Onion), finely diced
  • 8 oz (225 g) Fresh Asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
  • 5 oz (140 g) Fresh Spinach, washed and roughly chopped
  • ½ tsp Sea Salt (plus more for seasoning)
  • ¼ tsp Black Pepper
  • 8 Large Eggs
  • 2 Tbsp (30 ml) Whole Milk or Double Cream (optional)
  • ¼ tsp Sea Salt
  • Pinch of Black Pepper
  • ½ cup (50 g) Parmesan Cheese, finely grated
  • 4 oz (115 g) Soft Goat Cheese (e.g., Chevre), crumbled
  • 1 Tbsp Fresh Chives, finely snipped

Instructions:

  1. Preheat the oven to 375°F (190°C). If using a pan that sticks, lightly grease the sides of a 10-inch oven-safe skillet with butter.
  2. Heat the olive oil and butter in the skillet over medium heat. Add the diced shallot and cook for 3-4 minutes until softened and translucent.
  3. Add the asparagus pieces and sauté for 5 minutes until tender-crisp. Season lightly with salt and pepper.
  4. Add the chopped spinach (or squeezed thawed spinach) to the pan. Cook until fully wilted and any excess moisture has evaporated. Ensure the base of the pan is dry before proceeding. Remove skillet from heat.
  5. In a large bowl, whisk the 8 large eggs vigorously with the milk/cream (if using), salt, pepper, and grated Parmesan cheese. Whisk for 1-2 minutes until the mixture is slightly pale and foamy to incorporate air.
  6. Pour the egg mixture directly into the skillet, ensuring the sautéed vegetables are evenly distributed. Gently shake the pan once or twice to settle the ingredients.
  7. Dot the surface evenly with the crumbled goat cheese.
  8. Return the skillet to the stove over low heat. Cook for 5–7 minutes without stirring, until the edges are set and you can see a firm ring forming around the perimeter, but the centre is still very wet.
  9. Transfer the skillet carefully to the preheated oven. Bake for 18–20 minutes, or until the Frittata is puffed up, golden brown on top, and set in the centre. (A thin knife inserted near the centre should come out clean.)
  10. Remove from the oven. Let the Frittata cool in the pan for 5 minutes. Sprinkle with fresh chives, slice into wedges, and serve.