Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 cup asparagus, trimmed and chopped (approx. 150g)
  • 1 cup frozen peas, thawed (approx. 120g)
  • 1 small zucchini, diced (approx. 150g)
  • 1/2 cup red onion, finely chopped (approx. 75g)
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 8 large eggs (approx. 480g)
  • 1/4 cup milk (60 ml)
  • 1/4 cup grated Parmesan cheese (approx. 25g)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 4 ounces goat cheese, crumbled (approx. 115g)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in the skillet over medium heat. Add red onion and sauté until softened. Add garlic and cook until fragrant. Add asparagus, peas, and zucchini and cook until tender-crisp, seasoning with salt and pepper.
  3. In a mixing bowl, whisk together eggs, milk, Parmesan cheese, salt, and pepper until well combined.
  4. Pour the egg mixture over the sautéed vegetables in the skillet.
  5. Crumble goat cheese evenly over the top. Bake in the preheated oven until the frittata is set and lightly golden brown, approximately 20-25 minutes. Check for doneness by gently shaking the pan - it should be mostly set with a slight jiggle in the centre.
  6. Let the frittata cool slightly before slicing and serving.