Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Spring Vegetable Frittata for Mother

4

50 min

Spring Vegetable Frittata for Mother

Spring Vegetable Frittata for Mother Photo 1

Category

Egg appetizer

Time

50 min

Serving

6 persons

Calories

315

Rating

4.00★ (50)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • olive oil: 2 Tbsp
  • leek (white part only): 1 piece (chopped)
  • salt: 1 tsp (divided, or as needed)
  • jalapeño pepper: 1 piece (diced)
  • ½ cups (1/2-inch) sliced zucchini: 1 piece
  • ½ cups (1/2-inch) pieces asparagus: 1 piece
  • baby spinach: 1 cup
  • ½ cups sliced cooked potatoes: 1 piece
  • eggs: 12 piece
  • pinch cayenne pepper: 1 piece
  • black pepper: 0.5 tsp (freshly ground)
  • ounces crumbled goat-milk feta cheese: 4 piece (divided)

Metric Conversion

Stages of cooking

Spring Vegetable Frittata for Mother Photo 21
Spring Vegetable Frittata for Mother Photo 32
Spring Vegetable Frittata for Mother Photo 43
Spring Vegetable Frittata for Mother Photo 5 4
  1. Preheat the oven to 350 degrees F (175 degrees C).
    Spring Vegetable Frittata for Mother Photo 2
  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.
    Spring Vegetable Frittata for Mother Photo 3
  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.
    Spring Vegetable Frittata for Mother Photo 4
  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.
    Spring Vegetable Frittata for Mother Photo 5

How did you like this article?

You may also like