Spring Vegetable Frittata for Mother
Ingredients
- 2 tablespoons olive oil
- 1 large leek (white part only), chopped
- 1 teaspoon salt, or as needed, divided
- 1 ½ cups (-inch) sliced zucchini
- 1 jalapeño chile pepper, seeded and diced
- 1 ½ cups (-inch) asparagus pieces
- 1 cup baby spinach
- 1 ½ cups sliced cooked potatoes
- 12 large eggs
- ½ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 4 ounces crumbled goat-milk feta cheese
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a heavy 10-inch skillet over medium heat. Add leek and 1 pinch salt; cook, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add zucchini, jalapeño, and 1 pinch salt; cook until zucchini starts to become tender and pale green, about 5 minutes. Add asparagus; cook until bright green, about 1 minute. Add spinach and 1 pinch salt; cook until wilted, about 1 minute. Stir in potatoes; cook until heated through, about 5 minutes.
- Beat eggs in a large bowl until well combined, at least 30 seconds; season with salt, black pepper, and cayenne pepper. Pour egg mixture over vegetables in the skillet over medium heat; stir in 3 ounces goat-milk feta cheese until evenly distributed. Top with remaining 1 ounce cheese. Transfer skillet to the oven.
- Bake in the preheated oven until eggs are set, 12 to 15 minutes. Turn on the broiler when frittata nearly set; broil until top browns, 1 to 2 minutes. Cool slightly; serve warm.
Source
Original recipe: View Original