Description
It always feels a little wrong making 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 special, 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.
Ingredients
- 2 tablespoons olive oil
- 1 large leek (white part only), chopped
- 1 teaspoon salt, divided, or as needed
- 1 jalapeno 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6