Ingredients:

  • 6 large eggs
  • 1/4 cup whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 cup asparagus, trimmed and chopped
  • 1/2 cup frozen peas, thawed
  • 1/2 cup sliced spring onions
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh herbs (parsley, chives, tarragon)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in oven-safe skillet over medium heat. Add spring onions and garlic; sauté until softened (about 3 minutes). Add asparagus and cook for another 3-5 minutes, until slightly tender-crisp. Stir in peas and cook for 1 minute. Season with salt and pepper.
  3. In a bowl, whisk together eggs, milk, salt, pepper, and Parmesan cheese until well combined.
  4. Pour egg mixture evenly over the vegetables in the skillet.
  5. Transfer skillet to the preheated oven and bake for 25-30 minutes, or until the frittata is set and golden brown around the edges. A knife inserted into the center should come out clean.
  6. Let cool slightly before slicing and serving. Garnish with extra fresh herbs, if desired.