Spring Vegetable Frittata for Mother

It always feels a little wrong making 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 special, 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.

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

Ingredients

• ½ teaspoon freshly ground black pepper
• 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 ½ cups (1/2-inch) sliced zucchini
• 1 ½ cups (1/2-inch) pieces asparagus
• 1 cup baby spinach
• 1 ½ cups sliced cooked potatoes
• 4 ounces crumbled goat-milk feta cheese, divided

Recipe Instructions

Step 1

Preheat 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 jalapeno and zucchini; season with pinch of salt. Cook until zucchini start 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 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.

Step 4

Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.