Spring Vegetable Frittata for Mother

Perfect for a Mother's Day brunch, Chef John's spring frittata showcases fresh vegetables, potatoes, and cheese. Cook the potatoes before you start.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 315 Calories

Ingredients

• 2 tablespoons olive oil
• 1 pinch cayenne pepper
• 1 jalapeno pepper, seeded and diced
• 12 large eggs
• 1 large leek (white part only), chopped
• 1 teaspoon salt, divided, or as needed
• 1 cup baby spinach
• 4 ounces crumbled goat-milk feta cheese, divided
• 0.5 teaspoon freshly ground black pepper
• 1.5 cups (1/2-inch) sliced zucchini
• 1.5 cups (1/2-inch) pieces asparagus
• 1.5 cups sliced cooked potatoes

Recipe Instructions

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 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.

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.