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Spring Vegetable Frittata for Mother
Spring Vegetable Frittata for Mother
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Chef John's vibrant frittata features leeks, spinach, asparagus, potatoes, and tangy feta - ideal for a special Mother's Day brunch.
Ingredients:
  • 2 tablespoons olive oil
  • 1 large leek (white part only), chopped
  • 1 teaspoon salt, divided, or as needed
  • 1.5 cups (1/2-inch) sliced zucchini
  • 1 jalapeno pepper, seeded and diced
  • 1.5 cups (1/2-inch) pieces asparagus
  • 1 cup baby spinach
  • 1.5 cups sliced cooked potatoes
  • 12 large eggs
  • 0.5 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 4 ounces crumbled goat-milk feta cheese, divided
Instructions:
  • Preheat the oven to 350°F (175°C) to get it nice and hot for baking.
  • In a 10-inch skillet, heat olive oil over medium heat. Sauté leek with a pinch of salt until soft and translucent, about 5-6 minutes. Add zucchini and jalapeño, season with a pinch of salt, and cook until zucchini is tender, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Toss in spinach with a pinch of salt and cook until wilted, about 1 minute. Finally, stir in cooked potatoes and heat through for about 5 minutes.
  • In a bowl, crack eggs and season with salt, black pepper, and cayenne. Whisk vigorously for at least 30 seconds. Pour the mixture over the vegetables in the skillet on medium heat. Sprinkle in 3 ounces of feta cheese and gently stir to distribute evenly. Finish by topping with the remaining 1 ounce of feta cheese. Remove from heat and serve.
  • Bake in the preheated oven until the eggs are set, about 12 to 15 minutes. Switch on the broiler. Broil frittata until the top browns, approximately 1 to 2 minutes. Allow to cool slightly, then serve warm.

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