Breakfast & Brunch

Spring Vegetable Frittata for Mother


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

  • Step 1

    Preheat 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 jalapeno and zucchini; season with pinch of salt. Cook until zucchini start 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 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.

  • Step 4

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

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