# What You'll Need:
→ Vegetables
01 - 1 bunch asparagus, trimmed and cut into 3/4-inch pieces (approximately 7 ounces)
02 - 1 small red onion, finely chopped
03 - 1 cup baby spinach, roughly chopped (approximately 1 ounce)
→ Dairy
04 - 6 large eggs
05 - 1/4 cup whole milk
06 - 3.5 ounces goat cheese, crumbled
07 - 2 tablespoons grated Parmesan cheese
→ Herbs & Seasonings
08 - 2 tablespoons fresh chives, finely sliced
09 - 1 tablespoon fresh dill, chopped (optional)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch red pepper flakes (optional)
→ For Cooking
13 - 2 tablespoons olive oil
14 - 1 tablespoon unsalted butter
# Steps to Follow:
01 - Set the oven to 350°F (180°C) and allow it to preheat.
02 - Heat olive oil in a 10–11 inch ovenproof skillet over medium heat. Add chopped red onion and sauté for 2 to 3 minutes until soft.
03 - Add asparagus and cook for 4 to 5 minutes, stirring occasionally, until just tender. Stir in spinach and cook until wilted, about 1 minute.
04 - In a mixing bowl, whisk together eggs, whole milk, salt, black pepper, and half of the chives and dill.
05 - Reduce skillet heat to low. Pour the egg mixture evenly over the vegetables. Add crumbled goat cheese in dollops and sprinkle grated Parmesan.
06 - Allow the mixture to cook undisturbed for 4 to 5 minutes until the edges start setting while the center remains slightly runny.
07 - Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the center sets and the surface is lightly golden.
08 - Remove the skillet and let it rest for 5 minutes. Garnish with remaining chives, dill, and red pepper flakes if desired.
09 - Slice into wedges and serve warm or at room temperature.
