# 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 ounces goat cheese, crumbled
08 - 2 tablespoons grated Parmesan cheese
09 - 1 tablespoon unsalted butter
→ Seasonings
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of nutmeg (optional)
# How to Make It:
01 - Preheat oven to 375°F.
02 - In a large ovenproof skillet, melt butter over medium heat. Add spring onions and asparagus; sauté for 3 to 4 minutes until tender. Add spinach and cook 1 to 2 minutes until wilted.
03 - In a bowl, whisk eggs, milk, salt, pepper, and nutmeg. Stir in fresh herbs and Parmesan cheese.
04 - Pour egg mixture over vegetables in skillet and gently stir to distribute evenly.
05 - Sprinkle crumbled goat cheese evenly over top.
06 - Cook on stove for 2 to 3 minutes until edges begin to set.
07 - Transfer skillet to oven and bake 10 to 12 minutes until puffed and set in center.
08 - Let cool slightly, slice into wedges, and serve warm or at room temperature.
