Preheat your oven to 375°F (190°C).

Heat an 8-inch cast-iron skillet over medium heat and add olive oil. Sauté sliced fingerling potatoes for about 6 minutes until golden brown and tender.

Blanch fresh peas in boiling water for 2 minutes, then transfer to an ice bath.

Sauté sliced fennel in the skillet until tender and slightly browned.

Add sliced scallions and a handful of fresh spinach to the fennel, cover and wilt the spinach for 30 seconds.

Return sautéed potatoes and blanched peas to the skillet, gently stir to combine.

In a bowl, whisk together fresh eggs and a splash of milk until frothy, then pour over the vegetable mixture.

Dollop crumbled goat cheese on top and bake for 10-12 minutes until just set and golden.

Remove from the oven, cool for a few minutes, garnish with chives, slice, and serve warm.