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
- 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
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 jalape?o 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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 315 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat7g | 33% |
Cholesterol389mg | 130% |
Sodium765mg | 33% |
Total Carbohydrate19g | 7% |
Dietary Fiber3g | 11% |
Total Sugars4g | |
Protein18g | |
Vitamin C13mg | 63% |
Calcium180mg | 14% |
Iron4mg | 19% |
Potassium376mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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