Name: Spring Vegetable Frittata for Mother
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Leek (white part only), chopped - 1 large; Salt, divided, or as needed - 1 teaspoon; Jalapeno pepper, seeded and diced - 1; (1/2-inch) sliced zucchini - 1 ½ cups; (1/2-inch) pieces asparagus - 1 ½ cups; Baby spinach - 1 cup; Sliced cooked potatoes - 1 ½ cups; Eggs - 12 large; Cayenne pepper - 1 pinch; Freshly ground black pepper - ½ teaspoon; Crumbled goat-milk feta cheese, divided - 4 ounces

Ingredients for - Spring Vegetable Frittata for Mother

1. Olive oil 2 tablespoons

2. Leek (white part only), chopped 1 large

3. Salt, divided, or as needed 1 teaspoon

4. Jalapeno pepper, seeded and diced 1

5. (1/2-inch) sliced zucchini 1 ½ cups

6. (1/2-inch) pieces asparagus 1 ½ cups

7. Baby spinach 1 cup

8. Sliced cooked potatoes 1 ½ cups

9. Eggs 12 large

10. Cayenne pepper 1 pinch

11. Freshly ground black pepper ½ teaspoon

12. Crumbled goat-milk feta cheese, divided 4 ounces

How to cook deliciously - Spring Vegetable Frittata for Mother

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.