Prep your ingredients: crumble the Goat Cheese (2 ounce), chop the Zucchini (3/4 cup), slice the Asparagus (10) diagonally into 1/2 inch pieces, chop the Shallot (1), and mince the Garlic (2 clove).
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.
Heat Extra-Virgin Olive Oil (2 tablespoon) 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 Egg (6), with the Water (1 tablespoon), Salt (1/2 teaspoon), 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).