First, prepare the potato. Preheat oven to 350 degrees Fahrenheit. Bake for 30 minutes. Allow to cool, then peel and cube it.

Heat the oven to 375 degrees Fahrenheit.

Beat the eggs in a bowl with the milk. Pour the mixture into a greased, seven-inch, oven-proof saucepan and cook over a low flame just until the bottom starts to solidify.

Add the potato, asparagus, chives, salt, and pepper. Let the mixture cook for a few minutes over low heat and add small pieces of goat cheese as desired.

Remove the pan from the flame and place it in the oven to continue cooking until the eggs are firm and the top is lightly browned, about four to five minutes.

Remove the pan from the oven and slice the frittata into quarters. Serve warm or at room temperature.