Spring Vegetable and Goat Cheese Frittata

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined and slightly frothy. Set aside.

3.In a large, oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

4.Add the red bell pepper, zucchini, and asparagus to the skillet. Sauté for an additional 5-7 minutes until the vegetables are tender and slightly caramelized.

5.Stir in the baby spinach and cook for another 1-2 minutes until wilted.

6.Pour the egg mixture over the sautéed vegetables in the skillet, gently stirring to combine. Crumble the goat cheese evenly over the top.

7.Cook on the stovetop for about 2-3 minutes until the edges begin to set, then transfer the skillet to the preheated oven.

8.Bake for 20-25 minutes, or until the frittata is puffed and golden brown, and a toothpick inserted in the center comes out clean.

9.Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh chives before serving.