Our super-quick-to-make frittata has SO much flavor, and makes for a fantastic Easter brunch!

INGREDIENTS:
For the frittata:

• 1 tbsp olive oil
• 12 eggs
• 3/4 cup heavy cream
• 1 bunch of asparagus, cut in 1 1?2 inch pieces
• 2 large yellow onion, diced
• 2 heaping tbsp each dill, parsley, chives
• 4oz Goat cheese
• 2 tsp salt, divided
• 1 tsp pepper
  
  

For the arugula salad:

• Bunch of arugula
• Squeeze of 1?2 a lemon
• Radishes

DIRECTIONS:

1. Preheat oven to 400°F
2. Warm your 12" non-stick oven-safe skillet over medium heat.
3. Add 1 tbsp olive oil and sauté the asparagus and onion with 1 tsp salt for 10 minutes until the onions are translucent and start to get a little golden color, and the asparagus is vibrant and tender.
4. While that's cooking, crack the eggs into a large bowl. Whisk them together with the heavy cream, 1 tsp salt, and 1 tsp pepper.
5. Gently mix the herbs into the egg mixture.
6. Once the onions and asparagus are tender, lower the temperature to medium-low and pour the egg mixture right to the skillet.
7. Let it cook for 2 minutes while you dollop the goat cheese on top.
8. Transfer the skillet to the oven and bake for 15-20 minutes until the center is set and the edges are golden. It'll be puffed up right out of the oven and fall a bit as it cools.
9. While it's baking, squeeze the lemon over the arugula and gently toss to combine.
10. Serve slices of frittata with arugula salad on top.