Fluffy eggs combined with asparagus, goat cheese, and fresh herbs, perfect for a light spring brunch.
# What You'll Need:
→ Vegetables
01 - 1 bunch asparagus (about 7 oz), trimmed and cut into 3/4 inch pieces
02 - 1 small red onion, finely chopped
03 - 1 cup baby spinach, roughly chopped
→ Dairy
04 - 6 large eggs
05 - 1/4 cup whole milk
06 - 3.5 oz goat cheese, crumbled
07 - 2 tbsp grated Parmesan cheese
→ Herbs & Seasonings
08 - 2 tbsp fresh chives, finely sliced
09 - 1 tbsp fresh dill, chopped
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - Pinch of red pepper flakes
→ For Cooking
13 - 2 tbsp olive oil
14 - 1 tbsp unsalted butter
# How to Make It:
01 - Preheat oven to 350°F.
02 - In a 10-11 inch ovenproof skillet, heat olive oil over medium heat. Add red onion and sauté for 2-3 minutes until softened.
03 - Add asparagus and cook for 4-5 minutes, stirring occasionally, until just tender. Add spinach and cook until wilted, about 1 minute.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, and half of the chives and dill.
05 - Reduce heat to low. Pour egg mixture evenly over the vegetables in the pan. Dollop goat cheese evenly on top and sprinkle with Parmesan. Cook undisturbed for 4-5 minutes, until the edges begin to set but the center is still slightly runny.
06 - Transfer skillet to the preheated oven and bake for 10-12 minutes, or until just set in the center and lightly golden.
07 - Remove from oven and let rest for 5 minutes. Garnish with remaining herbs and red pepper flakes. Slice into wedges and serve warm or at room temperature.
