Start by blanching the peas. 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. (This will stop the cooking and keep their pretty green color.) Strain again. Prepare your other vegetables and set them aside.

Heat 2 tablespoons olive oil in an 8-10 inch non-stick pan. When hot, add the shallots and garlic and cook for 2 minutes. Add the 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 eggs with 1 tablespoon of water, salt, and some fresh ground pepper. Don’t over-mix the eggs, people.

Add the eggs to the pan and immediately lower the heat to low. You want the pan to be very hot when you add the eggs, so that the bottom sets, and then you want to cook your frittata slowly. While your frittata is cooking, pre-heat 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. Keep an eye on it! If you leave it under the broiler for too long, it will be dry and tough. Remove the frittata from the broiler (using oven mitts or a dishtowel, duh), and transfer it to a plate. Slice and serve immediately. I recommend topping it with some arugula and a little extra goat cheese. Wine is also encouraged. Happy fridge cleanout!