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
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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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.
