Turkey, potato, and goat cheese frittata

Preheat the oven to 375°F (190°C).

In a bowl, whisk the eggs with the milk and herbes de Provence. Season with salt and pepper.

Dice the turkey slices.

In a large ovenproof pan, heat the oil over medium heat. Cook the potato slices for 8 to 10 minutes, stirring gently from time to time, until golden brown and almost tender.

Add the asparagus and continue cooking for 2 minutes.

Add the green onions, then pour the egg mixture into the pan. Add the turkey and stir gently. Sprinkle with goat cheese.

Continue cooking in the oven for 25 to 30 minutes, until the eggs are set.

Remove from the oven and let rest for 5 minutes before cutting into wedges.