Frittata Primavera

Ingredients

• 6 pcs Eggs
• 180 g Asparagus
• 120 g Peas
• 3 pcs Green Onion
• 10 g Parsley
• 6 g Mint
• 1 pcs Lemon
• 60 g Goat Cheese
• 30 g Parmigiano Reggiano
• 2 tbsp Extra Virgin Olive Oil
• 1 tsp Kosher Salt
• 0.5 tsp Black Pepper

Method

1. Thinly slice {asparagus} and {green_onion}, chop {parsley} and {mint}, and finely zest {lemon}. Keep the herbs separate so they stay bright for finishing.
2. In a medium bowl, whisk {eggs} with {parmigiano_reggiano}, {kosher_salt}, {black_pepper}, and most of the {lemon} zest until smooth and lightly frothy, then crumble in half the {goat_cheese}.
3. Heat {olive_oil} in an ovenproof nonstick skillet over medium heat. Add {green_onion} and a pinch of {kosher_salt}, sweat for a few minutes until softened but not browned, then add {asparagus} and {peas}. Sauté until the {asparagus} is crisp-tender and the {peas} are hot and sweet, seasoning again with a little {kosher_salt} and {black_pepper}.
4. Lower to medium-low heat and pour in the {eggs}. Stir gently for a minute to distribute the vegetables, then smooth the top and dot with the remaining {goat_cheese}. Cook until the edges are set and the center is still slightly loose, then finish under a broiler until puffed and lightly golden.
5. Rest the frittata briefly, then scatter over {parsley}, {mint}, and the remaining {lemon} zest. Drizzle with a little {olive_oil}, slice, and serve warm so the {goat_cheese} stays creamy.