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Spring Vegetable Frittata


6 ounces asparagus

6 ounces broccolini

2 tablespoons extra-virgin olive oil

1 teaspoon salt

½ teaspoon black pepper

12 large eggs

½ cup whole milk

2 teaspoons salt

½ teaspoon black pepper

¼ cup fresh peas

¼ cup mint leaves

¼ cup dill fronds

½ cup crumbled goat cheese

1 teaspoon extra-virgin olive oil



paper towels

measuring cups

measuring spoons

large bowl


chopping board


liquid measuring cup

June Pan

June Oven

cast iron skillet

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