# Ingredient List:
→ Vegetables
01 - 2 cups baby spinach leaves
02 - 1 cup asparagus, trimmed and cut into 1-inch pieces
03 - 1/2 cup thinly sliced spring onions
04 - 1/4 cup chopped fresh herbs (parsley, chives, or dill)
→ Eggs & Dairy
05 - 8 large eggs
06 - 1/4 cup whole milk or cream
07 - 4 oz crumbled goat cheese
08 - 2 tbsp grated Parmesan cheese
09 - 1 tbsp unsalted butter
→ Seasonings
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper
12 - Pinch of nutmeg (optional)
# Directions:
01 - Preheat oven to 375°F (190°C).
02 - Melt butter in a large ovenproof skillet over medium heat. Add spring onions and asparagus; sauté for 3 to 4 minutes until just tender. Add spinach and cook for 1 to 2 minutes until wilted.
03 - In a mixing bowl, whisk eggs, milk, sea salt, black pepper, and nutmeg. Stir in fresh herbs and grated Parmesan.
04 - Pour egg mixture over sautéed vegetables in skillet. Gently stir to distribute evenly.
05 - Evenly sprinkle crumbled goat cheese over the top.
06 - Cook on stovetop for 2 to 3 minutes until edges begin to set.
07 - Transfer skillet to the oven and bake for 10 to 12 minutes until puffed and set in the center.
08 - Allow to cool slightly, slice into wedges, and serve warm or at room temperature.
