Asparagus & Herb Frittata

Ingredients:

• 6 pasture-raised eggs

• ¼ cup full-fat milk (or unsweetened plant milk - my favorite alternative is full fat coconut milk from a can.)

• 1 tablespoon ghee, butter, or olive oil

• ½ bunch asparagus, trimmed and chopped into 1-inch pieces

• 2 spring onions, thinly sliced

• ¼ cup fresh parsley, chopped

• 2 tablespoons fresh dill or basil, chopped

• ¼ teaspoon sea salt

• ¼ teaspoon black pepper

• Optional: ¼ cup crumbled goat or sheep cheese, or feta

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

2. Sauté the Vegetables:

   • Heat ghee, butter, or olive oil in an oven-safe skillet over medium heat.

   • Add asparagus and spring onions, sautéing for about 3 minutes until just tender.

3. Whisk the Eggs:

   • In a medium bowl, whisk together the eggs, milk, salt, and black pepper.

   • Stir in the fresh parsley and dill.

4. Combine & Cook:

   • Pour the egg mixture over the sautéed vegetables in the skillet.

   • If using cheese, sprinkle it evenly over the top.

   • Let the frittata cook on the stovetop for 2-3 minutes until the edges begin to set.

5. Bake:

   • Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are fully set and lightly golden on top.

6. Serve:

   • Let cool slightly before slicing. Serve warm with a side of fresh greens or toasted sourdough.