Recipe Details
Recipe provided by AllRecipes.com
Spring Vegetable Frittata for Mother
This vegetable frittata by Chef John showcases leeks, baby spinach, asparagus, potatoes, and feta cheese and is perfect for a Mother's Day brunch.
Makes:6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large leek (white part only), chopped
- 1 teaspoon salt, divided, or as needed
- 1½ cups (1/2-inch) sliced zucchini
- 1 jalapeno pepper, seeded and diced
- 1½ cups (1/2-inch) pieces asparagus
- 1 cup baby spinach
- 1½ cups sliced cooked potatoes
- 12 large eggs
- ½ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 4 ounces crumbled goat-milk feta cheese, divided
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Directions
Prep:20 mCook:30 mReady:50 m
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a heavy 10-inch skillet over medium heat. Cook leek in hot oil with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add zucchini and jalapeño; season with a 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; cook until wilted, about 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
- Crack eggs into a bowl; add salt, black pepper, and cayenne. Whisk until well combined, at least 30 seconds. Pour eggs over vegetables in the skillet over medium heat. Add 3 ounces feta cheese; stir lightly until evenly distributed. Top with remaining 1 ounce feta cheese. Remove from heat.
- Bake in the preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on the oven broiler. Broil frittata until the top browns, 1 to 2 minutes. Cool slightly; serve warm.