# What You'll 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 - In a large ovenproof skillet, melt butter over medium heat. Add sliced spring onions and asparagus; cook for 3 to 4 minutes until slightly tender. Incorporate spinach and continue cooking 1 to 2 minutes until wilted.
03 - Whisk together eggs, whole milk, salt, pepper, and nutmeg in a mixing bowl. Fold in chopped fresh herbs and grated Parmesan cheese.
04 - Pour egg mixture evenly over vegetables in skillet and gently stir to distribute.
05 - Sprinkle crumbled goat cheese uniformly atop the mixture.
06 - Cook the skillet on stovetop for 2 to 3 minutes until the edges begin to set.
07 - Transfer skillet to preheated oven and bake 10 to 12 minutes until the center is puffed and fully set.
08 - Allow to cool slightly, slice into wedges, and serve warm or at room temperature.
