Spring Vegetable Frittata for Mother

This vegetable frittata by Chef John showcases leeks, baby spinach, asparagus, potatoes, and feta cheese and is perfect for a Mother's Day brunch.

• 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 olive oil in a heavy 10-inch skillet over medium heat. Cook leek in hot oil with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add zucchini and jalapeño; season with a 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; cook until wilted, about 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.

Step 3

Crack eggs into a bowl; add salt, black pepper, and cayenne. Whisk until well combined, at least 30 seconds. Pour eggs over vegetables in the skillet over medium heat. Add 3 ounces feta cheese; stir lightly until evenly distributed. Top with remaining 1 ounce feta 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 oven broiler. Broil frittata until the top browns, 1 to 2 minutes. Cool slightly; serve warm.