Jersey Royal Potato & Asparagus Frittata with Goat Cheese and Herbs

Preheat your oven to 180°C (160°C fan/ Gas Mark 4).

Bring a pot of salted water to a boil. Add the Jersey Royal potatoes and cook for 10-12 minutes, or until just tender. Drain well.

While the potatoes are cooking, whisk together the eggs, Jersey milk, salt, and pepper in a large bowl. Stir in the chopped chives, parsley, and thyme.

Melt the Jersey butter in the oven-safe skillet over medium heat on the stovetop. Add the cooked Jersey Royal potatoes and asparagus and cook for 5 minutes, stirring occasionally, until the asparagus is slightly tender-crisp.

Pour the egg mixture over the potatoes and asparagus in the skillet. Distribute the crumbled goat cheese evenly over the top.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and golden brown. A knife inserted into the center should come out clean.

Let the frittata cool slightly in the skillet before slicing and serving. Garnish with extra fresh herbs, if desired.