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Prep your ingredients: crumble the
Goat Cheese (4 Tbsp)
, chop the
Zucchini (3/4 cup)
, slice the
diagonally into 1/2 inch pieces, chop the
, and mince the
Garlic (2 cloves)
Start by blanching the
Shelled Fresh Peas (1/2 cup)
. If you don’t know what blanching is, don’t panic. That’s why I’m here: Bring a small pot of water to a boil. Add the peas and cook for 1 minute.
Strain and transfer to a small bowl of ice water to shock them. Strain again.
Extra-Virgin Olive Oil (2 Tbsp)
in an 8-10 inch non-stick pan. When hot, add chopped shallots and garlic and cook for 2 minutes.
Add the shelled fresh peas, asparagus, and zucchini to the pan. Cover and cook for 3 minutes over medium heat until just tender.
While the vegetables are cooking, lightly beat the
, with the
Water (1 Tbsp)
Salt (1/2 tsp)
, and some
Ground Black Pepper (to taste)
. Don't overmix the eggs!
Add the eggs to the pan and immediately lower the heat to low. While your frittata is cooking, preheat the broiler.
Cook your frittata for about 7 minutes, and then add the goat cheese and cook for another 2-3 minutes. At this point, the sides of your frittata should be set, but the top should still be a little runny.
Carefully transfer the frittata to the broiler and cook for 2 minutes until it puffs slightly and the top is golden brown. Remove the frittata from the broiler, and transfer it to a plate. Slice and serve immediately, topped with
Arugula (to taste)
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