Spring Asparagus, Pea and Goat Cheese Frittata (6 Slices)

Preheat the oven to 200°C. Clean and slice the white and light-green parts of one leek; trim and cut about 227g asparagus into 1–2cm pieces.

Heat 2 tbsp olive oil in an oven-safe 25cm skillet over medium heat and sauté the leek for 3–4 minutes.

Add the asparagus and sauté for another 1–2 minutes until it starts softening.

Stir in 1 cup frozen peas, 1 packed cup spinach, salt and pepper; cook for 1–2 minutes until spinach wilts. Set aside roughly one-third of the vegetables to top the frittata.

Whisk 10 eggs with 1/2 cup plain yogurt in a large bowl; season lightly with salt and pepper.

Spread the vegetables left in the skillet evenly, pour in the egg mixture and cook on medium for 2–3 minutes until the edges begin setting.

Scatter the reserved vegetables on top and dot with about 113g goat cheese in small pieces.

Move the skillet to the oven and bake 15–20 minutes until the middle is fully set and reaches 71°C; extend baking if necessary.

Use oven mitts for the hot skillet handle; garnish with dill and parsley if desired and cut into six slices.