Spring Vegetable Frittata for Mother
Description
Chef John's spring vegetable frittata recipe features leeks, baby spinach, asparagus, potatoes, and feta cheese and is perfect for a Mother's Day brunch.
Ingredients
•
2 tablespoons olive oil
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1 large leek (white part only), chopped
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1 teaspoon salt, divided, or as needed
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1 1/2 cups (1/2-inch) sliced zucchini
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1 jalapeno pepper, seeded and diced
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1 1/2 cups (1/2-inch) pieces asparagus
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1 cup baby spinach
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1 1/2 cups sliced cooked potatoes
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12 large eggs
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1/2 teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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4 ounces crumbled goat-milk feta cheese, divided
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
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.
4
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.