Spring Vegetable and Herb Frittata with Bourbon Honey Drizzle

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup fresh peas (or thawed frozen peas)
• 1/2 cup finely chopped leeks
• 1/4 cup crumbled goat cheese
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon butter
• Salt and freshly ground black pepper, to taste
• 2 tablespoons honey
• 1 tablespoon bourbon

Instructions

1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, whisk together eggs, milk, salt, and pepper until frothy.
3. In a 10-inch ovenproof skillet, melt butter over medium heat. Add leeks and sauté for 3 minutes until softened.
4. Add asparagus and peas and cook for another 3-4 minutes until tender-crisp.
5. Pour the egg mixture evenly over the vegetables in the skillet.
6. Sprinkle crumbled goat cheese, chives, and parsley over the top.
7. Cook on the stovetop without stirring for 3-4 minutes until edges start to set.
8. Transfer skillet to the preheated oven and bake for 15-18 minutes until frittata is fully set and slightly golden on top.
9. While the frittata bakes, gently warm honey in a small saucepan or microwave, then stir in bourbon; remove from heat.
10. Once the frittata is done, drizzle the bourbon honey over the warm frittata before slicing and serving.