Easter Bruschetta with Goat Cheese Recipe

Preheat the oven to 180°C. Cut the cheese into slices about 1 cm thick.

In an oven-safe skillet, heat the olive oil and sauté the spinach leaves. Trim the ends of the green asparagus, cut them in half, and add them to the skillet with the spinach.

In a bowl, beat the eggs until blended. Season with salt and freshly ground pepper. Pour the eggs into the skillet with the vegetables and then arrange the slices harmoniously. Bake for 15 to 20 minutes.

To finish Tip: This frittata can be served in individual portions by preparing it in small frying pans.