Preheat your oven to 375°F (190°C).

In a large mixing bowl, crack open the eggs and pour in the milk. Whisk together until well incorporated.

Heat a drizzle of olive oil in an oven-safe skillet over medium heat. Add the chopped asparagus and sauté for about 3-4 minutes until bright green and tender-crisp.

Stir in the fresh peas and continue cooking for an additional 2 minutes.

Pour the egg and milk mixture over the sautéed vegetables in the skillet. Gently stir to combine.

Let the frittata cook on the stovetop for about 2-3 minutes or until the edges start to set.

Transfer your skillet to the preheated oven and bake for 15-20 minutes until set but lightly golden on top.

Remove from the oven and let cool for a few minutes before slicing.