# What You Need:
→ Vegetables
01 - 2 cups baby spinach leaves
02 - 1 cup asparagus, trimmed and cut into 1-inch pieces
03 - 1/2 cup spring onions, thinly sliced
04 - 1/4 cup fresh herbs (parsley, chives, or dill), chopped
→ Eggs & Dairy
05 - 8 large eggs
06 - 1/4 cup whole milk or cream
07 - 4 oz goat cheese, crumbled
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 - Set the oven to 375°F.
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 an additional 1 to 2 minutes until wilted.
03 - In a mixing bowl, whisk eggs, whole milk, sea salt, black pepper, and nutmeg. Fold in fresh herbs and grated Parmesan cheese.
04 - Pour the egg mixture over the vegetables in the skillet and gently stir to evenly distribute the fillings.
05 - Sprinkle crumbled goat cheese evenly on top of the mixture.
06 - Cook on the stovetop for 2 to 3 minutes until the edges begin to set.
07 - Transfer skillet to the oven and bake for 10 to 12 minutes until puffed and fully set in the center.
08 - Allow to cool slightly, then cut into wedges and serve warm or at room temperature.
