Spring Vegetable Frittata for Mother

A special spring frittata recipe. It always feels a little wrong to make a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we’re making this for a Mother’s Day brunch, we’ll make an exception. Make sure all your vegetables are tender, hot, and well-seasoned before adding your eggs, and not a lot can go wrong.

Recipe details

Ingredients

1. 2 tablespoons olive oil
2. 1 large leek (white part only), chopped
3. 1 teaspoon salt, divided, or as needed
4. 1 jalapeno pepper, seeded and diced
5. 1 ½ cups (1/2-inch) sliced zucchini
6. 1 ½ cups (1/2-inch) pieces asparagus
7. 1 cup baby spinach
8. 1 ½ cups sliced cooked potatoes
9. 12 large eggs
10. 1 pinch cayenne pepper
11. ½ teaspoon freshly ground black pepper
12. 4 ounces crumbled goat-milk feta cheese, divided

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeño and zucchini; season with pinch of salt. Cook until zucchini starts to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.

Step 3

Crack eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into the skillet with vegetables over medium heat. Add 3 ounces crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.

Step 4

Bake in the preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on the broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.

Nutrition Facts