Spring Vegetable and Herb Frittata with Bourbon-Infused Honey Drizzle

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1 cup asparagus tips, blanched
• 1/2 cup fresh peas
• 1/2 cup thinly sliced leeks
• 1/2 cup diced red bell pepper
• 1/3 cup crumbled goat cheese
• 2 tbsp fresh chives, chopped
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil
• 3 tbsp honey
• 1 tbsp bourbon

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, milk, salt, and pepper until fully combined.
3. Stir in the asparagus, peas, leeks, red bell pepper, chives, parsley, and half of the goat cheese.
4. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
5. Pour the egg mixture into the skillet and cook gently for 4-5 minutes without stirring, until edges start to set.
6. Sprinkle the remaining goat cheese over the top of the frittata.
7. Transfer the skillet to the oven and bake for 15-20 minutes, until the frittata is puffed and golden.
8. While the frittata bakes, combine honey and bourbon in a small saucepan and warm gently over low heat, stirring until smooth and well blended.
9. Remove the frittata from the oven and drizzle the bourbon-honey across the top.
10. Let cool slightly, slice, and serve warm for a bright, flavorful Easter brunch centerpiece.