Preheat the oven to 400°F / 204°C. Cut the baby potatoes in quarters or in half if they are small. Toss the potatoes with 1 tbsp of olive oil and season with a pinch of kosher salt and pepper. Spread the potatoes on a lightly greased baking sheet and roast for 20 minutes.
Prepare the asparagus by breaking off the tough, woody ends. Cut the asparagus spears into 1 inch pieces. Toss with 1 tbsp of olive oil and season with a pinch of kosher salt and pepper.
After the potatoes have roasted for 20 minutes, take them out and flip them. Push the potatoes to one side of the baking sheet and spread the asparagus pieces on the other side. Roast for another 10 minutes until the potatoes are tender and the asparagus is starting to brown.
Meanwhile crack the eggs into a mixing bowl. Add the heavy cream, 1 tsp of kosher salt, and ¼ tsp pepper. Whisk together until well combined. Set egg mixture aside.
Finely dice the shallot. In a wide skillet, heat the remaining olive oil over medium heat. Add the shallots and sauté for 2 to 3 minutes or until the shallots are softened but not browned. Add the baby spinach a few handfuls at a time. Toss the spinach with tongs so that it wilts evenly.
To bake the frittata in the skillet, push the spinach to one side and lightly spray the skillet with non-stick spray. Otherwise spray a 9 inch pie plate with non-stick spray.
Spread the spinach evenly over the bottom of the skillet or pie plate. Scatter the roasted potatoes and asparagus over the spinach. Crumble the fresh goat cheese over the vegetables and top with the chopped fresh dill.
Pour the egg mixture evenly over the vegetables. Bake the frittata for 15 to 20 minutes or until done. The frittata is done when it is puffed and a knife inserted in the middle comes out clean and there is no more liquid egg in the middle.
Garnish with extra fresh dill if desired and enjoy!
Notes
* Substitute with half a small onion.** I used one small plastic container of baby spinach which holds 5 oz (142 g). This is the equivalent of about 4 cups of loosely packed baby spinach leaves.